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Verrill Farm Corn and Tomato Tart

This recipe got rave reviews at our 2004 Corn & Tomato Festival!

Ingredients
  • 3 Tbs olive oil
  • 1/2 cup onion - chopped
  • 1 garlic clove - chopped
  • 5 ears corn - uncooked - kernels off
  • 1/4 cup smoked cheddar cheese - shredded
  • 1/2 pint "Sweet 100" cherry tomatoes (these are a small variety and left whole - other varieties may be substituted)
  • 3 scallions - chopped
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup cream
Method

Sauté onions & garlic in olive oil until translucent. Add corn & cook 5 - 10 minutes.

Add salt & pepper to taste. Take off heat.

Put 1/2 corn mixture in pie shell. Layer shredded cheese on top. Add remaining corn mixture.

Put cherry tomatoes & scallions on top.

Whisk eggs, milk & cream with a pinch of salt and pour over tart.

Bake at 375°F for 30 mins or until selt.

Variation Add chopped bacon and/or jalapino to tart.

Use either a pre-made pie crust or make your own.

If making your own pie crust, the following recipe is for a 9" - 10" ceramic pie pan.

A tart pan may be used.


Pie crust for 3 single pie shells

Ingredients
  • 2 1/2 cups flour
  • 8 oz butter
  • 1 tsp salt
  • 1/4 cup water
Method

Pulse flour, butter & salt in food prossesor until mixture resembles corn kernels.

Add water & pulse until mixture forms a ball.

Roll out dough & place in pie pan. Covered with silver foil to keep edges from burning.

Bake in 375°F oven 10-15 minutes.

Let crust cool and add filling.


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