• 7 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
chill:
55 mins
cool:
10 mins
bake:
49 mins at 350°
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

251 calories; total fat 13g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 111mg; sodium 401mg; potassium 127mg; carbohydrates 30g; fiber 1g; sugar 4g; protein 6g; vitamin a 534IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 50mg; iron 1mg.

Reviews

7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0