Corn and Basil Tart

A great summer side dish.

Ingredients

1/3 cup butter, softened
2 Tablespoons sugar
1/2 teaspoon salt
3 eggs
2/3 cup cornmeal
2/3 cup flour
1 cup half and half
1 1/2 cups fresh corn kernels, about 3 ears
1/2 cup coarsely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped tomatoes and basil for garnish

Instructions

For cornmeal crust

Beat butter for 30 seconds. Add sugar and 1/2 teaspoon salt. Beat until well combined.
Beat in one egg until combined. Add cornmeal and flour.
Form dough into ball and wrap in plastic wrap. Chill for 30 - 60  minutes.

Preheat oven to 350 degrees.
Pat dough onto bottom and sides of 9 inch tart pan with removable bottom.  Ensure that dough is pressed evenly onto sides and bottom by using a small glass to assist in pushing the dough along the edges.
Line pastry with double thickness of foil and bake 10 minutes. Remove foil and bake 4- 6 minutes more.
Meanwhile, in medium bowl, whisk 2 eggs and half and half. Stir in corn, basil, salt and pepper. Pour into pastry shell. Bake 35-40 minutes or until set.
Let stand 10 minutes. Remove sides of pan to serve. Sprinkle with chopped tomato and basil.


This recipe comes from Better Homes and Gardens.