Nancieryan's Notes:
Expand1/3 cup butter Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
3 eggs Ask a question about this ingredient
2/3 cups yellow cornmeal Ask a question about this ingredient
2/3 cups all-purpose flour Ask a question about this ingredient
1 cup half and half Ask a question about this ingredient
1-1/2 cup fresh corn kernels Ask a question about this ingredient
1/2 cup coarsely snipped fresh basil Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon black pepper Ask a question about this ingredient
Make cornmeal crust: in medium bowl beat softened butter for 30 seconds. Add sugar and 1/2 teaspoon salt and beat until combined. Beat in 1 egg. Add cornmeal and as much of the flour as you can with the mixer; stir in any remaining flour. Form dough into disc and warp in plastic. chill 30 to 60 minutes until easy to handle. Preheat over to 350 degrees F. Pat dough into bottom and sides of 9-inch tart pan. Press evenly into bottom and side with a small glass. Line pastry with double thickness of foil and bake 10 minutes. For filling: Whisk together 2 eggs and half-and-half. Stir in corn, basil, 1/2 teaspoon salt, and the pepper. Pour into pastry shell and bake 35-40 minutes or until set. Let stand 10 minutes. Garnish with tomato and basil if desired.
Ask a question about this stepLove cornmeal crust, have used them for several of my tarts...like the filling idea you have here!
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