Sweet Corn, Bacon and Tomato Tart

There are a couple of go to dishes that are perfect for when your fridge is full from your garden, farmers market or CSA. The first things that come to my mind are salad, stir-fry, pasta & pizza. Well, I think I can add tart to that list as well. Looking back is seems like we've done a lot of different versions with the summer veggies.

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.

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