Corn and Tomato Tart

By es123

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.