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    You are in: Home / Recipes / Fresh Corn and Tomato Tart Recipe
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    Fresh Corn and Tomato Tart

    Average Rating:

    3 Total Reviews

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    • on September 18, 2003

      This is a great recipe! I cook for a group of about 8-10 friends each week and this week I did a brunch theme. This recipe was a hit. I used fresh chilies (diced small) instead of canned and served it with sour cream and fresh guacamole. The flavor is intense but not over powering. I would recommend using fresh corn whenever possible for both taste and texture. As summer fades and good quality tomatoes are not easy to find, I think I'll try using sun dried tomatoes, soaked to reconstitute. You've got to give this dish a try!

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    • on September 21, 2003

      Delicious and easy -- a perfect combination for Sunday night supper! I used a frozen (store bought) pie crust and frozen corn. I also used fresh green chilies chopped and only 1 tomato. This was a great dish for a simple supper that everyone enjoyed. Thanks for sharing!

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    • on August 10, 2009

      4 stars because I deviated from the recipe, 10 stars for ease and taste!!! I left out the chilies and layered the cheese & corn mixture with sliced tomatoes, beginning and ending with cheese & corn (sort of a glorified quiche). I thought it needed a sprinkle of salt. This is DEFINITELY going in my file!!! SOOO GOOD!!!

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    Nutritional Facts for Fresh Corn and Tomato Tart

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 364.2
    Calories from Fat 221
    Total Fat 24.6 g
    Saturated Fat 11.0 g
    Cholesterol 110.0 mg
    Sodium 647.6 mg
    Total Carbohydrate 22.1 g
    Dietary Fiber 2.7 g
    Sugars 2.9 g
    Protein 14.8 g


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