Lifestyle
Meat-free Monday: Sweet corn and basil tart
The quiche-like filling in this tart is yummy as is, but you can add paper-thin slices of zucchini, feta, chopped tomato, and parmesan cheese.
Corn kernels and aromatic basil are the stars of this summer tart recipe, which can be served as a snack or side dish. Recipe by McCain.
Ingredients
- 80g McCain Cut Corn
- 60ml Butter Melted
- 1 Teaspoons Sugar
- Pinch of Salt
- 1 Egg
- 50g Yellow Cornmeal
- 50g All-Purpose Flour
- 40ml Cream
- 30ml Coarsely Snipped Fresh Basil
- Salt & Black Pepper for taste
- Feta, Chopped Tomato and Basil for garnishing (optional)
Directions
Serves: 1 | Cooking Time: 1hr: 45 minutes
For the Cornmeal crust:
- In medium bowl, beat butter with an electric mixer on medium-high speed for 30sec, add sugar and salt.
- Beat in one egg until combined.
- Add in cornmeal and flour, form dough into a disc and wrap in plastic.
- Chill for 30-60 minutes or until flexible
- Preheat oven to 180 degrees Celsius.
- Pat dough into bottom and sides of 9-inch tart pan with removable bottom. Press evenly into bottom and sides with a small glass.
- Line pastry with double thickness of foil and bake 10 minutes.
- Remove foil. Bake 4-6 minutes ore.
For the Tart Mix:
- In medium bowl, whisk egg and stir in the corn gradually, then season with salt and pepper.
- Pour into pastry shell.
- Bake 35-40 minutes until set. Let stand for 10 minutes.
- Remove sides from pan to serve. Sprinkle with tomato, additional basil, and crumbled feta.
