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(Originally posted in June 2011 – worth a second look!)
Ok. I know what you’re thinking. I only make food that looks like pie! Maybe I should make a fritatta soon too! This was just a happy accident – really! Changing the subject …
Nothing says summer like fresh fruit and vegetables. Corn is one of those lovely vegetables that even kids like to eat. I remember an uncle eating 8 ears of corn in one setting at a family gathering. I bet he was hurting later! Sometimes I think I could eat corn in everything from salads to soups, casseroles, puddings, main courses and salsa. You can eat it baked, boiled, grilled, popped or microwaved, it doesn’t matter. Corn is delicious especially when it’s crispy fresh and gives you a little snap when you take a bite. This corn was so sweet it could be eaten plain.
How can anyone resist a fresh ear of corn … on sale? We’ve had a few recipes featuring corn over the last two weeks. Get it while you can. This was a very nice recipe, made with fresh basil and fresh corn, it was very filling and satisfying, and so darn tasty!
Fresh Corn and Basil Tart
- ⅓ cup butter softened
- 2 tablespoons 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 cups fresh corn kernals about 3 ears of corn
- ½ cup fresh basil coarsley snipped
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- Chopped tomatoes and snipped fresh basil optional
- In a medium mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add sugar and ½ teaspoon salt. Beat until combined. Beat in 1 of the eggs until combined. Add cornmeal and flour and mix well. Form dough into a disk and wrap in plastic wrap. Refrigerate for 30-60 minutes or until easy to handle.
- Preheat oven to 350°F. Lightly press dough on the bottom and up the sides of a 9-inch tart pan. Line crust with a double thickness of foil and bake for 10 minutes. Remove foil and bake an additional 4-5 minutes or until pastry is set.
- In a medium mixing bowl whisk the remaining 2 eggs with the light cream. Stir in corn, ½ teaspoon salt and the pepper. Pour over crust and bake for 35-40 minutes. Let stand 10 minutes before serving. Sprinkle with tomato and additional basil and enjoy!
- Adapted from a recipe in the Better Homes and Gardens All-Time Favorites Cookbook
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