Recipes and Cooking Corn and Basil Tart 4.0 (7) Fresh corn kernels and flavorful basil are the stars of this summer tart recipe that can either be served as a snack or side dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2008 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Chill Time: 55 mins Cool Time: 10 mins Bake Time: 49 mins Total Time: 2 hrs 19 mins Servings: 8 Jump to Nutrition Facts Ingredients ⅓ cup butter, softened 2 tablespoon sugar ½ teaspoon salt 3 eggs ⅔ cup yellow cornmeal ⅔ cup all-purpose flour 1 cup half-and-half or light cream 1 ½ cup fresh corn kernels (about 3 ears) ½ cup coarsely snipped fresh basil ½ teaspoon salt ¼ teaspoon ground black pepper Chopped tomato and basil (optional) Directions 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. 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. 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. Tips 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. Rate it Print Nutrition Facts (per serving) 251 Calories 13g Fat 30g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 251 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 35% Cholesterol 111mg 37% Sodium 401mg 17% Total Carbohydrate 30g 11% Total Sugars 4g Protein 6g Vitamin C 1.2mg 6% Calcium 50.5mg 4% Iron 1.4mg 8% Potassium 127mg 3% Folate, total 32.3mcg Vitamin B-12 0.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.