This it the first tart recipe in the Savory Tarts & Pies section of The Modern Baker. I wasn’t sure how this recipe would work out, as we started this section in January, when fresh sweet corn isn’t available. I decided to use a combination of frozen white and yellow corn kernels.
The recipe says to grate some of the corn with a box grater and cut the rest off the ears with a knife. To simulate this, I chopped some of the corn kernels in the food processor and left the rest whole. After preparing the corn, it was just a matter of mixing it with the rest of the ingredients — butter, scallions, chives, jalapeno or serrano pepper (I used cayenne), whipping cream, salt, pepper, and eggs.
Once the filling was mixed up, I poured it into the tart pan lined with rich tart dough.
I baked the tart at 350°F for 30 minutes, until it was puffed, lightly browned, and the filling was set.
I served the tart for a light lunch. It reminded me of the baked corn dish my mother-in-law used to make for Thanksgiving dinner. It was creamy, sweet, slightly spicy from the cayenne pepper, and full of flavor. I kept going back for more throughout the afternoon, until I had eaten almost the entire tart.
This would be a great dish to serve with ham or poultry. And it would even be at home on the Thanksgiving table.