This one is full of sweet corn, tomato & jalapeno peppers all things which are currently in season at our farmers market & taste oh-so-good together. The sweetness of the corn & tomato plays perfectly against the saltiness of the bacon & spiciness of the peppers.
Texture-wise the filling of this tart fell apart a little more than I would have liked. I'm not sure if it was because my tomatoes were really juicy even after seeding or if a second egg would have helped. Maybe I just needed to work the cheese through the filling more (I think a lot of it stayed to the top). Not that the fact it fell apart affected our enjoying it in anyway.
Sweet Corn, Bacon & Tomato Tart
Crust
2/3 c all-purpose flour
1/8 t salt
4 T cold unsalted butter, cut into chunks
1 T + 1 t (or more) cold water
Filling
2 slices bacon, chopped
raw 2 kernels from 2 ears of sweet corn
1/4 c chopped red onion
1 jalapeno, seeded & chopped
1 tomato, seeded & chopped (I ended up with about a cup)
1 large egg
2 T cream + extra from brushing on the crust
2 oz grated sharp cheddar (I used white)
salt & pepper
Making the crust: Place the flour & salt into a food processor & pulse a few times to mix. Add in the butter & pulse until the mixture looks like a coarse meal. Add water & pulse. Squeeze the dough to see if it comes together, if its still dry add another 1 teaspoon. Flatten the dough into a disc. Wrap in plastic wrap & chill for 1/2 hour.
Making the filling: Heat a skillet over medium-high heat. Add the bacon & cook until the fat starts to render. Stir in the corn, onion & jalapeno. Cook until the bacon is starting to crisp & the onion is translucent. Let cool a little.
Whisk the egg & cream together. Stir in the cheddar. Season with a generous about of salt & pepper.
Preheat the oven to 400 F.
Grease a 6" pie plate with butter. Roll the dough out to about a 12" circle. Fit into the pie plate folding over the edge of the crust to make an edge. Mix the tomato into the corn mixture then pour into the crust. Pour the egg mixture over the top then press down with a spoon to help work through a little. Brush the crust with some cream.
Bake for 40 minutes or until the filling is firm & the crust is golden brown.
Let rest 10 - 15 minutes before cutting to serve.
Makes 2 servings.
Crust
2/3 c all-purpose flour
1/8 t salt
4 T cold unsalted butter, cut into chunks
1 T + 1 t (or more) cold water
Filling
2 slices bacon, chopped
raw 2 kernels from 2 ears of sweet corn
1/4 c chopped red onion
1 jalapeno, seeded & chopped
1 tomato, seeded & chopped (I ended up with about a cup)
1 large egg
2 T cream + extra from brushing on the crust
2 oz grated sharp cheddar (I used white)
salt & pepper
Making the crust: Place the flour & salt into a food processor & pulse a few times to mix. Add in the butter & pulse until the mixture looks like a coarse meal. Add water & pulse. Squeeze the dough to see if it comes together, if its still dry add another 1 teaspoon. Flatten the dough into a disc. Wrap in plastic wrap & chill for 1/2 hour.
Making the filling: Heat a skillet over medium-high heat. Add the bacon & cook until the fat starts to render. Stir in the corn, onion & jalapeno. Cook until the bacon is starting to crisp & the onion is translucent. Let cool a little.
Whisk the egg & cream together. Stir in the cheddar. Season with a generous about of salt & pepper.
Preheat the oven to 400 F.
Grease a 6" pie plate with butter. Roll the dough out to about a 12" circle. Fit into the pie plate folding over the edge of the crust to make an edge. Mix the tomato into the corn mixture then pour into the crust. Pour the egg mixture over the top then press down with a spoon to help work through a little. Brush the crust with some cream.
Bake for 40 minutes or until the filling is firm & the crust is golden brown.
Let rest 10 - 15 minutes before cutting to serve.
Makes 2 servings.
If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski
16 comments:
This sounds great. I made a simpler version of this (tomatoes, onions, cheese, bacon in layers) and loved it. I'm betting I'd like your version just as much!
I love this version of tomato tart!
I make one w/ mayo and cheddar and the one I have posted today, just with Dijon mustard and Gruyere.
Delicious!
The bacon did it! It looks delicious and is a must try!
Such pretty layers! Looks yummy.
Oh my gosh...that looks SO good! I think falling apart's no problem, that's why God gave us spoons :)
this can fall apart all it wants as long as i can still get it into my mouth! great mixture, kat--it's a lovely creation!
This tart looks absolutely INCREDIBLE!
oh, I`m going to do this tart!
That looks really good. I think a second egg would have helped glue it all together.
This one is totally right up my alley. (Can you tell I'm catching up on my blog reading today? Sorry for the influx of comments!)
Love this! I do a lot of quiches, but never tarts. I need to try this one for sure.
this really looks amazing
I LOVE your blog! And this recipe is getting bookmarked. Adding you to my blog roll!!
Sounds delicious! I usually end up eating my quiche with a hot sauce -- I should try putting jalapenos in from the beginning.
Everything in here works just the way it should. Maybe it's the classic corn and bacon combo that send this to the moon! Love how savory it is.
This sounds so good! What a great way to enjoy the late summer produce!
Post a Comment