Fresh Corn and Tomato Tart |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This tart is perfect for the end of summer bounty of fresh corn and tomatoes! It has a nice Tex-Mex flavor, without being too spicy. Perfect for a meatless main dish. Ingredients:
9 inches unbaked pie shells (feel free to use you favorite recipe, or mine, from crab asparagus tart ) |
2 large eggs |
2 cups shredded cheddar cheese (or mix of cheddar, mozzarella, or pepper jack, your choice) |
1 cup fresh corn kernels |
1 (4 ounce) can mild green chilies |
1 teaspoon chili powder |
1 teaspoon cumin |
1/2 cup scallion, sliced (optional) |
2 ripe tomatoes, thinly sliced |
1/4 cup cilantro (to garnish) |
salsa, for garnish (optional) |
sour cream, for garnish (optional) |
Directions:
1. Preheat oven to 450°F.
2. Combine the eggs, cheese, corn, chilies, spices, and scallions (if using) into a bowl and mix well.
3. Pour mixture into the pie shell, and smooth over the top.
4. Bake for 25 minutes, or until center is firm to the touch.
5. Remove tart form oven, and immediately top with sliced tomatoes.
6. Sprinkle tops of tomatoes with cilantro and serve.
7. Fresh salsa or sour cream make nice garnishes.
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