Attention, attention! Friends, you need to prepare yourselves. There was an extra special visitor here at Planet Byn last week! The very person who introduced me to food blogs – who unknowingly set this whole world in motion – came for a visit! That’s right, Danielle was here!
You can already see the baking we did over on our Joy the Baker page, and here’s the little tart we had for dinner on her first night in town. A lovely, summery tart from our friend Tracy, with fresh corn and basil! It was a perfect, light dinner that we ate with a little tomato/feta salad, zucchini carpaccio, and roasted potatoes before going to see Magic Mike (um, amazing).
You need to get ready, because starting tomorrow, you’re going to see the epic Toronto Treat Tour we went on, that just about sent us into diabetic comas from all the sugar. It was amazing!
Corn & Basil Tart
Yield: 8 servings
1/2 cup butter, room temperature
2 tbsp sugar
1/2 tsp salt
2/3 cup cornmeal
2/3 cup flour
1 cup half & half cream
3 ears corn, kernals sliced off
1/2 cup fresh basil, coarsely chopped
1/2 tsp salt
1/4 tsp pepper
- To make the crust, beat together the butter, sugar and salt until well combined. Beat in the egg, then add the cornmeal and flour until well incorporated. Shape dough into a disk, wrap in plastic wrap, and chill for half an hour in the fridge.
- Preheat oven to 350, and press the dough into the bottom and up the sides of a 9″ tart pan. Line with foil, and bake 10 minutes, then remove foil and bake 5 minutes more.
- While the crust is baking, whisk together the eggs and cream, then stir in the corn, basil, salt and pepper. Pour into the pastry shell. **Note: you’ll have extra filling, so bake off the rest in a little ramekin or two.** Bake for 35-40 minutes or until set. Let sit 10 minutes or so before slicing.