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.

January 30, 2023

Supplied Content 1 minute read

Meat-free Monday: Sweet corn and basil tart — The cornmeal in the crust gives this tart a crunchy texture. Image credit: McCain

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.

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January 30, 2023

Supplied Content 1 minute read

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