Fresh Corn and Basil Tart

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5 from 1 vote

Fresh summer corn baked into a tasty tart. Top with salsa or peppers and maybe a little green onion.

Course: Breakfast or Brunch

Cuisine: American

Keyword: corn, tart

Servings:

Calories: 195kcal

Author: Tricia

Ingredients

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

Instructions

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!

Notes

Adapted from a recipe in the Better Homes and Gardens All-Time Favorites Cookbook

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition