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- user reviews (2)
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1/3
cup butter, softened
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2
tablespoons sugar
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1/2
teaspoon salt
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3
eggs
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2/3
cup yellow cornmeal
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2/3
cup all-purpose flour
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1
cup half-and-half or light cream
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1 1/2
cups fresh corn kernels (about 3 ears)
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1/2
cup coarsely snipped fresh basil
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1/2
teaspoon salt
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1/4
teaspoon ground black pepper
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Chopped tomato and basil (optional)
1. For cornmeal crust, in medium bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and 1/2 teaspoon salt. Beat until combined. Beat in 1 egg until combined. Add in cornmeal and as much of the flour as you can with the mixer; stir in any remaining flour. Form dough into a disc and wrap in plastic. Chill 30 to 60 minutes or until easy to handle.
2. Preheat oven to 350 degrees F. Pat dough onto bottom and sides of 9-inch tart pan with removable bottom. Press evenly onto bottom and sides with a small glass (see note). Line pastry with double thickness of foil and bake 10 minutes; remove foil. Bake 4 to 6 minutes more.
3. Meanwhile, in medium bowl whisk together 2 eggs and half-and-half. Stir in corn, basil, 1/2 teaspoon salt and the pepper. Pour into pastry shell. Bake 35 to 40 minutes or until set. Let stand 10 minutes. Remove sides of pan to serve. Sprinkle with tomato and additional basil. Makes 8 servings.
- Note Note: To assure even baking, lightly press dough on bottom and up sides of the tart pan. Using the side of a small glass, roll the crust smooth on the bottom. Holding the glass upright gently press dough to the sides of the pan for a uniform edge.
- Servings Per Recipe 8,
- Calories 251,
- Protein (gm) 6,
- Carbohydrate (gm) 30,
- Fat, total (gm) 13,
- Cholesterol (mg) 111,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 4,
- Vitamin A (IU) 534,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 401,
- Potassium (mg) 127,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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This was easy and very impressive. Took it for an impromptu lunch with a friend and served with a green salad. It was a hit. The only reason I did not give it a 5 was that the crust was a little shortcake-like, so will have to try again and perhaps bake a bit less in the pre-bake stage.
7/15/2010 11:56:44 PM Report AbuseI made this tart for Mother's Day and it was a huge hit. The relatively simple recipe yields an elegant result that is perfect for a nice brunch. Note that three ears of corn was WAY too much -- only two ears would have been more than enough. Next time I'm going to try to lighten it up with light butter in the crust, egg beaters and fat-free half and half in the filling.
5/10/2010 07:32:49 PM Report Abuse