W H A T 'S C O O K IN G
CORN AND BASIL TART
P R E P
: 25
M IN . C H ILL:
30
M IN. BAKE:
49
MIN.
O V EN :
350
°F C O O L:
10
MIN.
Vs
cup butter, softened
2
Tbsp. sugar
V2
tsp. salt
3
eggs
V s
cup yellow corn meal
V s
cup all-purpose flour
1
cup half-and-half or light cream
1
V2
cupsfresh corn kernels(about3ears)
V2
cup coarsely snipped fresh basil
V2
tsp. salt
%
tsp. ground black pepper
Chopped tomatoand basil (optional)
1
. For commeal
crust, in medium bowl
beat butter with
electric mixer on
medium to high
speed for
30
seconds.
Add sugar and
Vi
teaspoon 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 disc
and wrap in
plastic. Chill
30
to
60
minutes or until
easy to handle.
2.
Preheat oven
to
350
°F. Pat dough onto
bottom and
sides of
9
-inch tart pan with
removable
bottom. Press evenly onto
bottom and
sides with a small glass (see
box,
below).
Line pastry with double
thickness of
foil and bake 10 minutes;
remove foil.
Bake
4
to 6 minutes more.
3.
Meanwhile,
in medium bowl whisk
together 2
eggs and half-and-half.
Stir in corn,
basil,
Vi
teaspoon salt, and
the pepper.
Pour into pastry shell. Bake
35 to 40
minutes or until set. Let stand
10 minutes.
Remove sides of pan to
serve.
Sprinkle tomato and additional
basil.
M A K E S 8 S E R V IN G S .
EACH S E R V IN G
251
cal,
13
g fat
(7
gsat.fat),
111
mgcholl
401
mg sodium,
3 0
gcarbo,
1
gfiber,
6
gpro. Daily Values
11
% vit. A ,
2
% vit. C,
5
%
calcium, 8% iron.
^
M AKIJ
Toassure even baking,
lightly press dough on
bottom and up sides of
the tart pan. Usingthe
sideofasmallglass,roll
the crust smooth on th e
bottom. Holding the
glass upright gently press
dough tothe sides of the
panfora un iform edge.
142
AUGUST 2008 BETTER HOMES AND GARDENS
