Vegetarian

Verrill's Corn and Tomato Tart is for Side Dish.

Verrill's Corn and Tomato Tart takes 30 minutes to prepare.

Verrill's Corn and Tomato Tart takes 45 minutes to cook.

Verrill's Corn and Tomato Tart makes 12 servings.

The ingredients for Verrill's Corn and Tomato Tart are:

1/2 C chopped onion
1 garlic clove, chopped
3 T olive oil
5 ears of corn, kernels cut off
1/4 C grated cheddar cheese
1/2 pint cherry tomatoes, cut in half
3 scallions, chopped
2 large eggs
1/2 C nonfat milk
1/2 C half and half cream

Baked Piecrust
3/4 C flour
6 T unsalted butter
1/4 tsp salt
2 T cold water

Here is how you make Verrill's Corn and Tomato Tart:

Heat oven to 375. In a medium saucepan over medium heat, saute onions and garlic in olive oil until onions are translucent, 3-5 minutes. Add corn kernels and cook about 8 minutes. Season to taste with salt and pepper. Put half of the corn mixture into Baked Piecrust. Layer gratec cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top. In a small bowl, whisk together eggs, milk, and half and half; pour egg mixture over tart. Bake 30 minutes until tart is golden brown.BAKED PIECRUSTHeat oven to 375. In a food processor, pulse together flour, butter, and salt until mixture resembles corn kernels. Add water, and pulse just until the mixture forms a ball. Roll out dough and place in pie pan. Cover with parchment paper and a handful of dried beans or pie weights. Bake 15 minutes. Let crust cool, remove beans/weights, and add filling.Number of Servings: 12Recipe submitted by SparkPeople user SNIKTAW.

The nutritional information for Verrill's Corn and Tomato Tart is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 175.9

• Total Fat: 11.5 g
• Cholesterol: 37.7 mg
• Sodium: 138.9 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 1.6 g
• Protein: 4.5 g