Fresh Corn and Tomato Tart

"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."
 
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Ready In:
35mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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!
     
  3. 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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