Corn and Tomatoes Tart
Serves 6
This festive main-course tart celebrates summer’s bounty by showcasing two special summertime vegetables: fresh corn and vine-ripened tomatoes. When still hot from the oven, the filling is soft and custardy, but firms slightly after cooling. For extra Mexican-style flair, enrich the filling with sliced black olives and sliced scallions, garnish the tart with avocado slices, and pass heated corn or flour tortillas and a side dish of spiced black beans or frijoles refritos. For a South-of-the-Border beverage, try chilled Mexican beer. Select something light such as meringues or sliced seasonal fresh fruit for dessert.
- 2 large eggs
- 2 cups shredded low-fat cheddar cheese, or mixture of cheddar and low-fat mozzarella
- 1 cup corn kernels, preferably fresh
- 4 oz. diced mild green chiles
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 unbaked, 9-inch pie shell
- 2 ripe tomatoes, thinly sliced
- ¼ cup chopped cilantro for garnish
- 1 cup salsa for garnish, optional
at a glance
