Corn & Tomato Tart
By á-4776
Ingredients
- Filling:
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 1 clove garlic, chopped
- 5 ears corn, kernels cut off
- kosher or sea salt
- freshly ground black pepper
- 1/4 cup grated cheddar cheese
- 1/2 pint cherry tomatoes, cut in half
- 3 scallions, chopped
- 2 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- Piecrust recipe:
- 3/4 cups flour
- 6 tablespoons unsalted butter
- 1/4 teaspoon salt
- 2 tablespoons cold water
Details
Servings 8
Preparation
Step 1
Pie Crust:
Heat oven to 375 degrees.
In a food processor, pulse together flour, butter, and salt until mixture resembles corn kernels.
Add water and pulse just until the mixture forms a ball. Roll out dough and place in pie pan. Cover with parchment paper and a handful of dried beans or pie weights.
Bake 15 minutes. Let crust cool and add filling.
Filling:
In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn and cook about 8 minutes. Season to taste with salt and pepper.
Put half of corn mixture in pre-baked pie crust. Layer cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top.
In a small bowl, whisk eggs, milk, and cream; pour egg mixture over tart.
Bake 30 minutes until tart is golden brown.
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