Corn, Tomato & Bacon Tart
The latest issue of Eating Well has a corn and tomato tart recipe listed that looks pretty darn good. Except they didn't use any bacon and bacon is pretty much essential if you ask me.
So I tried their recipe and I added bacon, shallots and made a few other changes. This is a keeper, especially in the summer when you can get (or grow) really good tomatoes and fresh corn. You could easily serve this with a big salad (I grilled salmon to go with).
Here is the original recipe from Eating Well and listed below is my twist on it:
Crust:
3/4 C whole wheat pastry flour
3/4 C all purpose flour
1/2 t salt
1/2 t pepper
1/3 C olive oil
5 T cold water
Filling:
2 slices of bacon
1 shallot, minced
1/2 C Parmesan cheese, grated
3 large eggs
1 C low-fat milk
1/2 C shredded sharp Cheddar cheese
2 -3 tomatoes, sliced
2 ears of fresh corn
1 T fresh chopped basil
1/2 t salt
1/4 t pepper
To prepare crust: Combine whole wheat flour, all-purpose flour, 1/2 teaspoon salt and pepper in a large bowl. Make a well in the center and add the oil and water gradually, stirring until a soft dough is formed. Wrap the dough in plastic wrap and chill in the fridge for 15 minutes.
Preheat oven to 400. Roll the dough out into a circle and place in a 9" deep pie plate. Line the pie plate with aluminum foil or parchment paper and weight down with beans or pie weights (I used metal measuring cups). Bake for 20 minutes, remove the pie weights and aluminum foil and let the crust cool down for at least 10-15 minutes.
To prepare filling: Chop bacon into cubes and cook over medium heat until crisp. Remove from the skillet and add the shallots. Cook for 1-2 minutes or until the shallots are soft. Set aside.
Shuck the corn and cut the kernels off. In a medium bowl, whisk the eggs and milk together and mix in the bacon and shallots. Sprinkle half of the Cheddar cheese over the crust and place half the tomatoes over the cheese. Sprinkle the corn over the tomatoes. Season with salt and pepper. Add the remaining Cheddar cheese and top with the remaining tomatoes. Pour the egg mixture over the tomatoes. Season with more salt and pepper. Sprinkle the basil and Parmesan cheese all over the top of the pie.
Bake for 40 -50 minutes or until a knife comes out clean. Let rest for 20 minutes before serving.
