Now, you know I normally don't follow recipes, but this one I actually did with one exception - I actually substituted skim milk for the half & half/light cream. And you know what, it worked just fine and I felt a bit healthier (although I know you can get fat free half & half)! The dough was easy to make with a hand mixer and besides cutting the kernels off the ears of corn, the tasks were very simple (the corn cutting was a bit messy). The final product was very fresh and summery. Having fresh basil really made it fragrant! I had a couple of big slices for a light dinner on Saturday night and froze the rest for the coming weeks.
Well, I'm off for a week's vacation today - my mother is here right now, singing and drinking coffee and being her usual chipper morning self. We're headed to Lexington, Staunton, and the Greenbrier for some shopping and spa-ing. I'll try to take pictures and will post about our adventures when we return. Enjoy the week!
Corn and Basil Tart
- 1/3 cup butter, softened
- 2 Tbsp. sugar
- 1/2 tsp. salt
- 3 eggs
- 2/3 cup yellow cornmeal
- 2/3 cup all-purpose flour
- 1 cup half-and-half or light cream
- 1-1/2 cups fresh corn kernels (about 3 ears)
- 1/2 cup coarsely snipped fresh basil
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- Chopped tomato and basil (optional)
1. For cornmeal crust, in medium bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and 1/2 teaspoon salt. Beat until combined. Beat in 1 egg until combined. Add in cornmeal and as much of the flour as you can with the mixer; stir in any remaining flour. Form dough into a disc and wrap in plastic. Chill 30 to 60 minutes or until easy to handle.
2. Preheat oven to 350 degrees F. Pat dough onto bottom and sides of 9-inch tart pan with removable bottom. Press evenly onto bottom and sides with a small glass (see note). Line pastry with double thickness of foil and bake 10 minutes; remove foil. Bake 4 to 6 minutes more.
3. Meanwhile, in medium bowl whisk together 2 eggs and half-and-half. Stir in corn, basil, 1/2 teaspoon salt and the pepper. Pour into pastry shell. Bake 35 to 40 minutes or until set. Let stand 10 minutes. Remove sides of pan to serve. Sprinkle with tomato and additional basil. Makes 8 servings.
4. Note: To assure even baking, lightly press dough on bottom and up sides of the tart pan. Using the side of a small glass, roll the crust smooth on the bottom. Holding the glass upright gently press dough to the sides of the pan for a uniform edge.