Recipe: Corn Tart

Recipe: Corn Tart

Cornmeal crust:

1 c. flour
1/2 c. fine cornmeal
1/2 t. salt
2 t. baking powder
1/2 c. water
2 T olive oil

Mix the dry ingredients, then stir in the wet ingredients.  Knead on a floured surface for about 5 minutes until the dough gets stretchy.  Roll and stretch into a tart pan, and blind bake at 350 for 10 minutes. 

Note: this dough wants to shrink back in, so when you blind bake, either weight it down or put a second tart pan inside the first so it doesn't shrink.

Note: this makes a great pizza crust, too.  Just roll it thin, top it, and bake.


Filling:

3 ears corn. Trim off the top half of the kernels with a knife, then use the back of the knife to scrape the remainder. 
1/2 onion, fine dice
1 small, or half large, red bell pepper, fine dice
3 eggs
1/2 c milk
1 c. grated parmesan cheese
1/4 c. fresh basil, rolled and thinly sliced to make a chiffonade
1/4 t. salt
good grind of pepper

While the crust is baking, saute the onions over a low heat to soften.  Add the peppers and saute for another two minutes to soften.  Remove from the heat.

In a bowl, mix all the other ingredients, then quickly stir in the vegetables.  Pour into the baked tart shell.  Bake at 350 for 30 minutes, or until the tart sets.