Corn and Basil Tart

Ingredients

3 ears           Fresh corn (1-1/2C kernels)

8T                 Butter

2T                 Sugar

3                   Eggs (divided, 1 egg for crust, 2 eggs for filling)

2/3C              Yellow corn meal

3/4C              AP flour

1C                 Half and half

1/2C              Snipped fresh basil

4                   Basil leaves for garnish

1/2t               Kosher salt

1/4t               Freshly ground black pepper

4                   Cherry tomatoes (halved for garnish)

Crust

Beat the butter in a medium bowl with an electric mixer on medium to high for 30 seconds

Add the sugar and salt and beat until combined

Add 1 egg and beat until combined

Add the corn meal and as much of the flour as you can with the mixer

Stir in any remaining flour into the dough and form into a disc

Wrap in plastic and chill until easy to handle (30 to 60 minutes)

Preheat the oven to 350F

Pat the dough onto the bottom and sides of a 9-inch tart pan with removable bottom

Press evenly into the pan

Press a double thickness of aluminum foil on top of the crust

Bake for 10 minutes

Remove the foil and bake for another 4 to 6 minutes

Filling

Whisk together the half and half and 2 eggs in a medium bowl

Stir in corn, basil, salt, and pepper

Pour into the pastry shell and bake at 350F until set (35 to 40 minutes)

Let stand 10 minutes

Remove the sides of the tart pan and garnish with cherry tomatoes and basil leaves

250 calories per 1/8 of tart