39 minutes ago
Tuesday, August 4, 2015
Here is my annual contribution to the summer tomato tart recipes.
This time, I added 2 ears of sweet Jersey corn to the mixture, and boy was it good!
I used a store bought pie shell, because I had one in the freezer.
You can add bacon or not, but bacon makes everything better.
Cherry Tomato & Corn Tart:
1 9" pie shell
1 cup of cherry tomatoes (I used yellow and red)
2 ears of fresh corn, shucked
3/4 cup of whole milk
1 cup cheddar or Gruyere cheese, shredded
big handful of scallions, chopped
big handful of fresh basil, chopped
salt & pepper
3 strips bacon, cooked crisp and crumbled
Slice the corn off the husks by standing the ears on their side and carefully slicing the corn off into a bowl. Try and catch all the milky corn juice too.
Mix everything together and pour into prepared pie shell and season w/ salt & pepper.
Bake at 350F for 35-40 minutes until custard is set and golden.
Let cool so the tomatoes set and are no longer runny.
The best of summer.