Monday, August 27, 2012

RECIPE: Corn and Cherry Tomato Tart

Verrill's Corn and Tomato Tart
Courtesy of Ellie Klepacki Cookbook with slight modification

1/2 chopped onion
1 garlic clove, chopped
3 T olive oil
4 ears of corn, steamed with kernels cut off
Kosher or sea salt and freshly ground black pepper
Baked pie crust
1/4 C grated cheddar cheese
1/2 pint cherry tomatoes, cut in half
2 T fresh thyme or tarragon
3 scallions, chopped
2 large eggs
1/2 C milk
1/2 C heavy cream

Heat to 375. In a medium sauce-pan over medium heat, sauté onions in olive oil and garlic after two minutes. Cook until onions are translucent. Add corn kernels and cook about 4 minutes. Season to taste with salt and pepper. Put half of the corn mixture into Baked Pie Crust. Layer grated cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes, scallions and herbs 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. Yield: 8 to 12 servings

Baked Piecrust
This recipe is for a 9x10" pie pan (or use a tart pan)

3/4 C flour
3 T unsalted butter 
3 T lard
1/4 tsp salt
2 T cold water

Heat oven to 375. In a food processor, pulse together flour, butter and salt until mixture resembles corn kernels. Add water & pulse just until the mixture forms a ball. Roll out dough and place in pie pan. Cover with parchment paper and a handful of dried beans or pie weights. Blind bake 15 minutes. Let crust cool, remove beans/weights, add filling.