Healthy recipe : Black Bean Tart recipe.

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
6 tablespoons cold butter or margarine
4 tablespoons cold water
2 (15 ounce) cans black beans, rinsed and drained, divided
2 tablespoons sour cream
1 teaspoon salt, divided
1 (10 ounce) package frozen corn, thawed
1 tablespoon vegetable oil
1 cup chopped sweet red pepper
1/2 cup chopped green onions
1/4 cup minced fresh cilantro or parsley
1 jalapeno pepper, seeded and chopped*
1/4 teaspoon pepper
1 1/2 cups shredded Monterey Jack cheese
Sour cream

Directions
In a bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in enough water until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Chill for 15 minutes.
Line unpricked crust with a double thickness of heavy-duty foil. Bake at 350 degrees F for 10 minutes. Remove foil; bake 8-10 minutes longer or until golden brown. Cool on a wire rack.
In a blender, combine 1 cup beans, sour cream and 1/2 teaspoon salt; cover and process until smooth. Spread over crust. In a skillet, saute corn in oil until tender. Remove from the heat; add red pepper, onions, cilantro, jalapenos, pepper and remaining salt. Add cheese and remaining beans. Mound over the pureed beans (pan will be full). Bake at 350 degrees F for 20-25 minutes or until cheese is melted. Serve with sour cream if desired.