• Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Serves: 6

Fresh Corn & Basil Tart

  • Recipe Submitted by on

 Ingredients List

  • 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 kernals (about 3 ears of corn)
  • 1/2 cup coarsley snipped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Chopped tomatoes and snipped fresh basil (optional)


In a medium mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add sugar and 1/2 teaspoon salt. Beat until combined. Beat in 1 of the eggs until combined. Add cornmeal and flour and mix well. Form dough into a disk and wrap in plastic wrap. Refrigerate for 30-60 minutes or until easy to handle.
Preheat oven to 350 degrees. Lightly press dough on the bottom and up the sides of a 9-inch tart pan. Line crust with a double thickness of foil and bake for 10 minutes. Remove foil and bake an additional 4-5 minutes or until pastry is set.
In a medium mixing bowl whisk the remaining 2 eggs with the light cream. Stir in corn, 1/2 teaspoon salt and the pepper. Pour over crust and bake for 35-40 minutes. Let stand 10 minutes before serving. Sprinkle with tomato and additional basil and enjoy!

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