meal - organic corn, tomato, & basil tart

*This recipe is adapted from another blog- Ripe Red Berries you can see her post here 

* I used all organic

1/3 cup butter, softened
2 Tbsp. sugar
1/2 tsp. salt
3 eggs
2/3 cup yellow cornmeal *I struggled to find cornmeal so I substituted corn flour, it seemed to work fine
2/3 cup all-purpose flour
1 cup half-and-half or light cream *I used half-and-half
1.5 cups fresh corn kernels *I used 3 ears of corn
1/2+ cup coarsely chopped fresh basil *fresh from my garden
1/2+ tsp. salt
1/2+ tsp. freshly ground pepper
3/4 cup freshly chopped tomato *I used sun-gold cherry tomato's from my garden
spring of fresh basil for garnish


1.In a medium bowl beat butter with electric mixer on medium to high for about 30 seconds.
2.Add sugar and 1/2 tsp. salt. Beat until combined.
3.Beat in 1 of the eggs until combined.
4.Beat in cornmeal and flour, until ball begins to form.
5.Shape into disk with hands and wrap in wax paper and chill for 30-60 minutes or until easy to handle.

Next, preheat oven to 350 degrees F.

- Lightly press dough on bottom and up sides of 9-inch tart pan with removable bottom…work dough
towards the sides of the pan and then gently with your fingertips, force the dough upwards, along the sides
of the tart pan, keeping the thickness even all around and up to the brim. This is not as complicated as it
sounds. The dough is so malleable, it moves upwards with ease…make sure you keep all sides uniform
and to the brim (to prevent overflow, over the top of the crust, when filling).

- Line crust with double thickness of foil and bake for 10 minutes; remove foil and bake for an additional
6-10 minutes more, or until pastry is set.

While that is happening…
- In a medium bowl whisk together the remaining two eggs and cream.
- Stir in corn, basil and 1/2 tsp. salt and pepper.
- Pour over crust.

Bake for 35-40 minutes or until set. Let stand for 10-15 minutes.

Top with chopped tomato and fresh basil.

*   *   *

I brought this to a family brunch, it was delicious & a big hit amongst everyone. 
I was thinking too that this recipe makes a great base for making different kinds of tarts, you can just add different ingredients into the filling...I will try this one day :) 


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