The tradition of serving turkey and corn for Thanksgiving dates back to the time of the Pilgrims, and while our dinner menus may vary from family to family, you’ll usually find turkey, mashed potatoes, cranberries and corn as a part of the traditional Thanksgiving spread. This year, why not mix it up a little and swap out your bowl of corn with a beautiful corn tart!
Rich and delicious, this recipe from Tulip Tree Café is sure to please everyone at the table. It may even become a new tradition in your household. Served on a rough cut wood tray, the dish will be a show-stopper—next to the turkey of course!
Corn and Basil Tart
Makes 8 servings
Ingredients
- 1/3 cup butter, softened
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 eggs
- 2/3 cup yellow cornmeal
- 2/3 cup all-purpose flour
- 1 cup half-and-half or light cream
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 1/2 cup coarsely snipped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Chopped tomato and basil (optional)
Directions
- Preheat oven to 350° F.
- For cornmeal crust, in medium bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and 1/2 teaspoon salt. Beat until combined. Beat in 1 egg until combined. Add in cornmeal and as much of the flour as you can with the mixer; stir in any remaining flour. Form dough into a disc and wrap in plastic. Chill 30 to 60 minutes or until easy to handle.
- Pat dough onto bottom and sides of 9-inch tart pan with removable bottom. Press evenly onto bottom and sides with a small glass (see note). Line pastry with double thickness of foil and bake 10 minutes; remove foil. Bake 4 to 6 minutes more.
- Meanwhile, in medium bowl whisk together 2 eggs and half-and-half. Stir in corn, basil, 1/2 teaspoon salt and the pepper. Pour into pastry shell. Bake 35 to 40 minutes or until set. Let stand 10 minutes. Remove sides of pan to serve. Sprinkle with tomato and additional basil.
Happy Thanksgiving!
