Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the flour, salt, and paprika. Add the chilled butter and use a pastry cutter or your fingers to blend until crumbly.

Gradually add the ice water to the flour mixture, stirring until a dough forms. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim excess edges.

Bake the tart crust in the preheated oven for 10-12 minutes or until lightly golden. Remove and let cool.

In a small bowl, mix the refried beans with chili powder and ground cumin. Spread this mixture evenly over the cooled tart crust.

Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the bean layer.

Dollop sour cream across the cheese layer, then spread salsa evenly on top.

Add a layer of diced tomatoes, black olives, green onions, and fresh cilantro as toppings.

Place the tart back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove the tarta from the oven and let cool slightly before slicing. Serve warm or at room temperature.