spicy corn and tomato tart
Pre-bake the tart for about 25 minutes and let cool before adding in the ingredients. I used this recipe to make the tart but did not include the sugar.
3 T unsalted butter
1/2 cup chopped sweet onions
2 ears kernels uncooked
1 cup heavy cream
3/4 cup sliced scallions
dash of tabasco
1 1/2 cups sliced mixture of tomatoes
1/4 cup grated Gruyere cheese
1/3 cup panko bread crumbs
Preheat oven to 300.
In a saute pan melted 1 Tbsp butter. Add the onions and saute until soft. Add the corn with some kosher salt for taste. Once the kernels have softened, add the cream and bring to a simmer. Take off the heat. Set 3/4 cup of the corn mixture aside.
Take the rest of the corn mixture and puree in a blender. Then mix in the reserved kernels, 1/2 cup of scallions, tabasco and salt. Pour this into the pre-baked tart. I found that I didn't need the entire mixture. Bake for about 20/25 minutes or until the custard is set.
In a separate bowl mix together 2T melted butter (room temperature), rest of the scallions, tomatoes, gruyere and panko. Once the tart comes out of the oven, arrange this mixture over the top of the tart and put it back in the oven for about 20 more minutes.
Serve warm or at room temperature.