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Mexican tart

Name: Mexican tart
Prep time: 1 h 17 min
Total time: 1 h 17 min
Yield: 1 tart
Cuisine: French
Ingredients: 300 g shortcrust pastry (pâte brisée); 400 g tinned red kidney beans; 4 tablespoons olive oil; 1 red onion; 4 tablespoons lime juice; 2 tablespoons olive oil; 10 drops Tabasco; 4 avocados; 1 bunch fresh coriander (cilantro); Salt; Pepper

This unusual tart features two star ingredients of South American cuisine: red kidney beans and avocado.

The shortcrust pastry case is filled with a red bean and onion purée, then topped with sliced avocado dressed with lime and garnished with fresh coriander.

84 K 2.3/5 (3 reviews)

1 hour 20 min. difficulté

Easy

3.55 €

1 tart

11 Ingredients

Last modified on: December 30^th 2019

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 for this recipe

Preparation: 1 hour 20 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 30 min.

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.

Stage 2 - ⌛ 10 min.

Pass the cooked 400 g tinned red kidney beans through a vegetable mill...

Stage 3 - ⌛ 3 min.

...to give a smooth purée, then add 4 tablespoons olive oil, salt and pepper while beating with a whisk.

Stage 4 - ⌛ 4 min.

Prepare 1 red onion and slice very finely.

Stage 5 - ⌛ 3 min.

Add to the red bean puree and mix well.

Check the seasoning.

Stage 6 - ⌛ 3 min.

Mix in a bowl: 4 tablespoons lime juice, 2 tablespoons olive oil, 10 drops Tabasco, salt and pepper.

Stage 7 - ⌛ 15 min.

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.

Stage 8 - ⌛ 3 min.

Sit the cooled tart case on its serving plate and fill with the red bean purée in a thick, even layer.

Stage 9 - ⌛ 7 min.

Arrange the slices of avocado on top, closely packed as there should be plently of it.

Stage 10 - ⌛ 2 min.

Dip a brush in the leftover lime dressing and brush this over the top to give an attractive shine to the tart.

Stage 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.

Keeping: 2 days at most in the fridge.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	273 RDI=421 %	1,419 RDI=535 %	1,026 RDI=1,405 %	3,646 RDI=182 %	15,266 RDI: 182 %
Per 100 g	13 RDI=21 %	71 RDI=27 %	51 RDI=71 %	184 RDI=9 %	773 RDI: 9 %