Mexican tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 300 g Shortcrust pastry (pâte brisée)
• 2 400 g tinned red kidney beans
• 3 4 tablespoons olive oil
• 4 1 red onion
• 5 4 tablespoons lime juice
• 6 2 tablespoons olive oil
• 7 10 drops Tabasco
• 8 4 avocados
• 9 1 bunch fresh coriander (cilantro)
• 10 salt
• 11 pepper
• Total weight: 1,975 grams

Times:

Preparation
1 hour 17 min.

Step by step recipe

1	Use 300 g Shortcrust pastry (pâte brisée) to make a cooked pastry case: roll out and line a tart tin then bake blind. Leave to cool on a wire rack.
2	Pass the cooked 400 g tinned red kidney beans through a vegetable mill...
3	...to give a smooth purée, then add 4 tablespoons olive oil, salt and pepper while beating with a whisk.
4	Prepare 1 red onion and slice very finely.
5	Add to the red bean puree and mix well. Check the seasoning.
6	Mix in a bowl: 4 tablespoons lime juice, 2 tablespoons olive oil, 10 drops Tabasco, salt and pepper.
7	Prepare 4 avocados and slice. Put in a salad bowl and drizzle the lime juice and oil mixture over. Mix very gently, as the avocado slices are fragile and tend to break up easily.
8	Sit the cooled tart case on its serving plate and fill with the red bean purée in a thick, even layer.
9	Arrange the slices of avocado on top, closely packed as there should be plently of it.
10	Dip a brush in the leftover lime dressing and brush this over the top to give an attractive shine to the tart.
11	Finish with a little coarsly chopped coriander. Your Mexican tart is ready.

Remarks

The Tabasco sauce in stage 6 is not absolutely essentail, but it really does pep up the flavour.
Similarly, though it is more Mediterranean than South American, you can use puréed chick peas.

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