CORN AND TOMATOES TART
From vegetarian times. Preparation time is a guesstimate. This festive main-course tart celebrates summer by showcasing two special summertime vegetables: fresh corn and vine-ripened tomatoes. When still hot from the oven, the filling is soft and custardy, but firms slightly after cooling. For extra Mexican-style flair, enrich the filling with sliced black olives and sliced scallions, garnish the tart with avocado slices, and pass heated corn or flour tortillas and a side dish of spiced black beans or frijoles refritos. For a South-of-the-Border beverage, try chilled Mexican beer. Select something light such as a meringues or slices seasonal fresh fruit for dessert.
Provided by sugarrushkid
Categories Savory Pies
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Combine eggs, cheese, corn kernels, chiles, chili powder and cumin in mixing bowl, and beat to mix well. Pour into pie shell, smoothing top of filling.
- Bake for 25 minutes, or until center is firm. Remove from oven, place sliced tomatoes on top, sprinkle with cilantro and serve. Pass portions with salsa of your preference, if desired.
Nutrition Facts : Calories 279.6, Fat 14.7, SaturatedFat 4.7, Cholesterol 78.4, Sodium 641.3, Carbohydrate 23.2, Fiber 2.7, Sugar 2.1, Protein 14.6
FRESH TOMATO TART
Make and share this Fresh Tomato Tart recipe from Food.com.
Provided by spicyperspective
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*.
- In a food processor, combine the flour, cornstarch, one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits.
- Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
- Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.
- Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
- Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
- Top with grape tomatoes and press them down. Bake for 35 minutes�until the crust edges are golden-brown and the cheese is bubbling up.
- Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.
Nutrition Facts : Calories 351.2, Fat 21.6, SaturatedFat 13.3, Cholesterol 84.3, Sodium 506, Carbohydrate 26.4, Fiber 2.2, Sugar 3.1, Protein 13.5
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