Thursday, August 29, 2013

RECIPE: Verrill's Corn and Tomato Tart

Verrill's Corn and Tomato Tart
(Ellie's Cookbook 2009)

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

Directions Filling
Heat to 375. In a medium sauce-pan over medium heat, sauté onions and garlic of olive oil until onions are translucent, 3 to 5 minutes. Add corn kernels and cook about 8 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 and scallions 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
6 T unsalted butter
1/4 tsp salt
2 T cold water

Directions Pie Crust
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. Bake 15 minutes. Let crust cool, remove beans/weights, add filling.