Roasted Red Pepper & Corn Tart |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This savory custard tart is laced with roasted peppers and fresh corn and well seasoned with fresh marjoram. Spice it up with a minced serrano pepper or two, make richer with half and half instead of whole milk - you be the judge. These are my go-to pie crust recipes - Flaky Pie Crust Most Incredible No Fail Pie Crust Ingredients:
1 pie crust |
1 red bell pepper |
1 tablespoon butter |
2 tablespoons shallots, minced |
1 ear of corn (shucked and kernels cut off the cob) |
2 eggs |
1 cup whole milk |
1 teaspoon kosher salt |
1/2 teaspoon pepper, freshly ground |
2 tablespoons marjoram leaves, chopped fresh |
Directions:
1. Heat oven to 400.
2. Place the pie pastry in a 9- or 10-inch tart pan with a removable bottom. Line the pastry with a sheet of aluminum foil and add pie weights, rice or dried beans. Place in the oven and bake until the edges are firm, about 10 minutes. Remove the foil and the weights and bake until the bottom is opaque, about 2/3 minutes. Remove and set aside to cool.
3. Over an open flame or on a grill, roast the pepper until it is charred. Place it in a plastic bag for 10 minutes, then peel and remove the seeds and the ribs. Dice the pepper and set aside.
4. Reduce the oven to 375.
5. In a frying pan, melt the butter over medium-high heat. When it has melted, add the shallots and the corn and sauté just until the shallots are translucent, about 1/2 minutes. Remove and set aside.
6. In a bowl, combine the eggs, milk, salt and pepper and beat with a whisk to blend. Add the oregano and the reserved corn and shallot mixture. Squeeze the peppers to remove any excess liquid and add to the bowl.
7. Pour the mixture into the tart pan and bake until slightly puffed and a knife inserted into the middle comes out clean, about 25-30 minutes. Remove to a rack and let cool a minimum of 15-20 minutes before serving.
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