Tomato and Corn Tart

By bweber

Ingredients

• Crust:
• 1 1/2 cups flour
• 1/2 tsp. Salt
• 1/2 tsp.fresh black pepper
• 1/3 cup extra virgin olive oil
• 5 Tbsp. Cold water
• Filling
• 3 eggs
• 1 c. Low fat free milk or fate free 1/2 and 1/2
• 2 med tomatoes sliced
• 1 cup frozen corn roasted in skillet
• 1 Tbsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Details

Preparation time 1mins
Cooking time 1mins

Preparation

Step 1

Prepare crust:
Combine flour, salt and pepper in large bowl. Make well in middle, add oil and water, stir until you form a soft dough. Wrap in plastic wrap and chill for 15 minutes.

Preheat oven to 400

Roll dough into a 12" circle on lightly floured surface. Transfer to 9" deep dish pie plate, trim excess. Fill with weights or dried beans and bake 20 min. Let cool for 10 min to 1 hour.

Prepare filling:

Whisk eggs and milk in large bowl. Layer 1/2 the cheese over the crust, then layer 1/2 tomatoes evenly over the cheese. Sprinkle with the corn, thyme, 1/4 tsp salt and pepper and remaining cheese. Layer the remaining tomatoes on top and sprinkle with rest of salt. Pour the egg mixture over the top. Bake until knife inserted in middle comes out clean, 40 to 50 min. Let cool 20 minutes before serving .