amazing summer tart! Add more or less chilies to your taste. If they are mild, a few pinches of cayenne will bring out the heat. I didn't have marjoram so I used more cilantro, I also added a bit more cheese because I love cheese! Put a sheet or pan under the tart in the oven to avoid cleaning up overflow.
1 recipe yeasted tart dough - recipe on UpYourFlavor.com
small red onion, diced
1 TBS light olivie oil
2 ears of corn, shaved, about 2 cups
2 jalapenos, seeded and thinly sliced
2 TBS cilantro, chopped
1 TBS marjoram, chopped
1 1/2 cups of half and half 9or 1 cup half and half and 1/2 cup creme fraiche)
1 oz Vermont or other flavorful white cheddar, grated, about 1/2 cup
Make the dough and line a 9 inch tart pan.
Heat the olive oil in a large saute pan over medium heat and add the onion with 1/4 tsp. salt. Saute until softened, about 3 minutes. Add the corn, 1/4 tsp salt and 1/8 cayenne pepper. saute until corn is tender, about 5 minutes. Transfer to a bowl and toss with the jalapenos and herbs. Set aside to cool.
Preheat oven to 375 degrees. In a separate bowl, beat the eggs. Add the half and half, 1/2 tsp. salt and a pinch of cayenne.
Spread the cheese on the bottom of the tart dough, followed by the corn and onion. Pour the custard over and bake for 35-40 minutes, until the top is golden and the custard is set.
Fields of Greens cookbook
Submitted by susanne
on 9th Sep 2010 20:55