FRESH CORN AND TOMATO TART

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Fresh Corn and Tomato Tart image

This tart is perfect for the end of summer bounty of fresh corn and tomatoes! It has a nice Tex-Mex flavor, without being too spicy. Perfect for a meatless main dish.

Provided by Kozmic Blues

Categories     Savory Pies

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

9 inches unbaked pie shells (feel free to use you favorite recipe, or mine, from "Crab Asparagus Tart")
2 large eggs
2 cups shredded cheddar cheese (or mix of cheddar, mozzarella, or pepper jack, your choice)
1 cup fresh corn kernels
1 (4 ounce) can mild green chilies
1 teaspoon chili powder
1 teaspoon cumin
1/2 cup scallion, sliced (optional)
2 ripe tomatoes, thinly sliced
1/4 cup cilantro (to garnish)
salsa, for garnish (optional)
sour cream, for garnish (optional)

Steps:

  • Preheat oven to 450°F.
  • Combine the eggs, cheese, corn, chilies, spices, and scallions (if using) into a bowl and mix well.
  • Pour mixture into the pie shell, and smooth over the top.
  • Bake for 25 minutes, or until center is firm to the touch.
  • Remove tart form oven, and immediately top with sliced tomatoes.
  • Sprinkle tops of tomatoes with cilantro and serve.
  • Fresh salsa or sour cream make nice garnishes.

Nutrition Facts : Calories 364.2, Fat 24.7, SaturatedFat 11, Cholesterol 110, Sodium 647.7, Carbohydrate 22.2, Fiber 2.7, Sugar 2.9, Protein 14.8

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