Hot summers with rain brings sweet corn! I’ve been wanting to make this tart for a while, from my Modern Baker book. I like cornbread and I also like corn pudding, so I thought this would be a dish that’s a mix of the two. This is a dish that can be transformed several ways. I modified it myself for my liking.
1 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
10 tbs cold unsalted butter, cut into small blocks
1 egg yolk
Wisk together all dry ingredients. Add butter and either ‘pinch’ butter into flour until combined, use a pastry cutter, or use a food processor. Add in both eggs and mix together until combined. The dough will still be crumbly. Using hands (or allowing the processor to do), pat and press together the dough until it makes a good dough ball. (I usually make 3 small balls, then combine all 3 together to make 1) Flour your surface, pat down dough until it gets relatively flat, and roll out into a circle for tart pan. Extend the circle out enough to consider the pan’s sides. Roll dough over rolling pin and lay into pan. Press into shape.
Corn Pudding Tart
4 ears corn
half bunch green onions (use onion & green stem)
1 bunch chives (or dried)
salt & pepper
1 cup heavy whipping cream
With 3 of the ears, use a grater to skin down the ear into a large bowl. Cut off the rest of the kernels left on the ear too. With the other 1 ear, cut off the kernels whole. Chop desired about of green onions and chives. It’s okay to use quite a bit. Salt and pepper to taste. Add in whipping cream. Whisk the eggs together and add as well. Combine to mix everything.
You may add in other ingredients to your liking. This could be some type of hot pepper, or any type of meat (veggie sausage/bacon sounds good!). You could also try with some cheese. I also thought adding cornmeal might make it more like a cornbread pudding!
Put the mixture into the tart pan that already has the dough laid in it. Bake at 350 degrees for 35-40 minutes, or until slightly browned on top.