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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Perfect light summer meal. Ingredients:
1 frozen puff pastry sheet, thawed (half or a 17.3 oz. pkg.) |
3 large eggs |
3/4 cup chopped onion |
1 tablespoon all-purpose flour |
1 tablespoon sugar |
1 tablespoon chopped fresh thyme |
1 teaspoon salt |
1 1/3 cups half-and-half |
3 tablespoons butter, melted |
2 cups fresh corn kernels |
Directions:
1. Preheat oven to 375°.
2. Roll out puff pastry on a lightly floured surface to an 11 inch square.
3. Transfer to a 9-inch glass pie plate; trim edges and place in the refrigerator.
4. In a blender or food processor, combine the eggs, onion, flour, sugar, thyme, and salt.
5. Blend until onion is almost smooth.
6. Add in half and half and butter; blend until smooth.
7. Transfer to a bowl; stir in the corn; pour mixture into prepared crust.
8. Bake 42-45 minutes, until crust is golden brown and filling is set.
9. Cool 15 minutes before serving.
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