Call Verrill Farm
Verrill Farm Corn and Tomato Tart
This recipe got rave reviews at our 2004 Corn & Tomato Festival!
- 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
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
- 2 1/2 cups flour
- 8 oz butter
- 1 tsp salt
- 1/4 cup water
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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