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
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 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
Electric Mixer
9 inch Tart Pan (or round cake pan )
Aluminum Foil
Plastic Wrap
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
Serves 6-8
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13 comments
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Sherri
January 24, 2011 at 14:48 (UTC -6) Link to this comment
Katherine, I just saved your recipe! It sounds wonderful!! Thanks for sharing it with us!
Odie Langley
January 24, 2011 at 18:03 (UTC -6) Link to this comment
You are coming up with some super good ones. Thanks a lot.
Odie
clearness
January 24, 2011 at 18:37 (UTC -6) Link to this comment
Sounds really yummy.
Karen
January 24, 2011 at 19:15 (UTC -6) Link to this comment
thanks for sharing…looks yummy and pretty easy to do.
Jennifer Richardson
January 24, 2011 at 20:16 (UTC -6) Link to this comment
mmmmmmm…..I started summerdreaming
while reading this and am wallowing in the warmth it brings:)
Thanks for taking me there!
-Jennifer
Emma Michaels
January 24, 2011 at 21:16 (UTC -6) Link to this comment
I am a follower! I hope you will stop by my blog and follow back!
Sincerely,
Emma Michaels
http://EmmaMichaels.Blogspot.com
PoetessWug
January 24, 2011 at 22:20 (UTC -6) Link to this comment
Looks good, but I'd have to add some meat to it somewhere…I'm a meat and potatoes kind of girl. ^_^
Rose
January 24, 2011 at 22:22 (UTC -6) Link to this comment
great recipe thanks sounds good. take care rose
Lauren
January 24, 2011 at 22:51 (UTC -6) Link to this comment
This is making my mouth water! I'm a new follower from Magical Mondays. I think I need to head to the grocery store and try this one out.
http://www.theelephantstrunk42.blogspot.com
Sue
January 25, 2011 at 01:32 (UTC -6) Link to this comment
Katie, this looks and sounds delicious, and easy for me, thanks for sharing.
Sue
Donna
January 25, 2011 at 03:02 (UTC -6) Link to this comment
Katherine…this looks so good that I can almost SMELL it!! I am having a brunch Thursday…thanks for this recipe…it'll be perfect!!!
Mina
January 26, 2011 at 01:34 (UTC -6) Link to this comment
YUM!!! I am so there on this one.
Liz
February 2, 2011 at 00:41 (UTC -6) Link to this comment
Ok, I am making this! Yum!
Zucchini Souffle | Katherines Corner
August 31, 2012 at 01:02 (UTC -6) Link to this comment
[...] shared several egg recipes with you in the past- Basil and Corn Tart, Mini Frittatas, Eggs to Go and a yummy Spinach Omelet Roll (you can find them all in my Eat It- [...]