Recipe by Kozmic Blues
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.
Top Review by SDTerp Lambert
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!
- 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)
Directions See How It's Made
- 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.