Basil is still happily growing in the windowsill and there’s still corn in the freezer from summer. I thought I’d share this veggie recipe with you today. This recipe makes a nice addition to a brunch menu or serve for a light lunch.
What You Need
1/3 cup butter, softened
2 Tbsp Sugar
1/2 tsp Salt
2/3 Cup Yellow Cornmeal
2/3 Cup All-purpose flour
1 Cup half-and-half (or light cream)
1-1/2 Cups Corn kernels (fresh or thawed if using frozen)
1/2 Cup coarsely chopped fresh basil (plus a few small leaves for garnish, optional)
1/2 tsp Salt
1/4 tsp Black Pepper
9 inch Tart Pan (or round cake pan )
Tomato ( chopped for garnish, optional)
Before You Start: This recipe requires refrigeration of the crust prior to completion. Make the crust (see below) preheat oven to 350® after removing crust from the refrigerator.
Lets Make It! In medium bowl, beat butter with electric mixer on medium speed to blend (about 30 seconds). Add sugar and 1/2 tsp 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 Frisbee looking disc and wrap in plastic. Chill for about an hour (until it’s easy to handle).
After dough has cooled, press and pat dough evenly into bottom and sides of tart pan. Cover pastry with double thickness of foil and bake 10 minutes; remove foil. Bake 4 to 6 minutes more.
In medium bowl whisk together 2 eggs and half-and-half. Stir in corn, basil, 1/2 tsp salt and the pepper. Pour into corn crust. Bake 35 to 40 minutes (or until set, no jiggling). Let stand 10 minutes. Sprinkle with tomato and additional basil. To garnish before serving
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