Ingredients

The following ingredients have 4 Servings
  • ⅓ cup butter (softened)
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 3 eggs
  • ⅔ cup yellow cornmeal
  • ⅔ cup all-purpose flour
  • 1 cup half-and-half (or light cream)
  • 1 ½ cups fresh corn kernals (about 3 ears of corn)
  • ½ cup fresh basil (coarsley snipped )
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • Chopped tomatoes and snipped fresh basil (optional)

Instruction

  • In a medium mixing bowl, beat butter with electric mixer on medium speed for 30 seconds.  Add sugar and ½ teaspoon salt.  Beat until combined.  Beat in 1 of the eggs until combined.  Add cornmeal and flour and mix well.  Form dough into a disk and wrap in plastic wrap.  Refrigerate for 30-60 minutes or until easy to handle.
  • Preheat oven to 350°F.  Lightly press dough on the bottom and up the sides of a 9-inch tart pan.  Line crust with a double thickness of foil and bake for 10 minutes.  Remove foil and bake an additional 4-5 minutes or until pastry is set.
  • In a medium mixing bowl whisk the remaining 2 eggs with the light cream.  Stir in corn, ½ teaspoon salt and the pepper.  Pour over crust and bake for 35-40 minutes.  Let stand 10 minutes before serving.  Sprinkle with tomato and additional basil and enjoy!