Meat-free Monday: Sweet corn and basil tart

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:

1. In medium bowl, beat butter with an electric mixer on medium-high speed for 30sec, add sugar and salt.
2. Beat in one egg until combined.
3. Add in cornmeal and flour, form dough into a disc and wrap in plastic.
4. Chill for 30-60 minutes or until flexible
5. Preheat oven to 180 degrees Celsius.
6. Pat dough into bottom and sides of 9-inch tart pan with removable bottom. Press evenly into bottom and sides with a small glass.
7. Line pastry with double thickness of foil and bake 10 minutes.
8. Remove foil. Bake 4-6 minutes ore.

For the Tart Mix:

1. In medium bowl, whisk egg and stir in the corn gradually, then season with salt and pepper.
2. Pour into pastry shell.
3. Bake 35-40 minutes until set. Let stand for 10 minutes.
4. Remove sides from pan to serve. Sprinkle with tomato, additional basil, and crumbled feta.