Verrill's Corn & Tomato Tart

Ingredients

1/2 cup chopped onion
1 garlic clove, chopped
3 tablespoons olive oil
5 ears of corn, kernels cut off
Kosher or sea salt and freshly ground black pepper
Baked Piecrust
1/4 cup grated cheddar cheese
1/2 pint cherry tomatoes, cut in half
3 scallions, chopped
2 large eggs
1/2 cup milk
1/2 cup heavy cream

Instructions

Heat oven to 375°. In a medium saucepan over medium heat, saute onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn kernels and cook about 8 minutes. Season to taste with salt and pepper. Put half of the corn mixture into Baked Piecrust. Layer grated cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top. In a small bowl, whisk together eggs, milk, and cream; pour egg mixture over tart. Bake 30 minutes until tart is golden brown.

Baked Piecrust

Category

Course

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