I usually make this tart at least once when the corn is fresh and in season. Last year I made it with Italian sausage in September, but the photo didn’t turn out so I waited until we had it again in January with our frozen corn to post it (here’s the original Sausage and Corn Tart recipe).
There aretwo reasons I’m posting this again for you-
- To share with you the picture of this light summertime meal (with better photos than I got in the dark depths of winter).
- To show that a different ingredient (bacon) can work in a favorite recipe.
We found it delicious, actually (you know the saying…everything’s better with – say it with me – bacon!) and lighter than the sausage version, making it perfect for a late summer meal eaten outside. I served it with Pasta Salad With Tomatoes And Green Beans to make a meal which highlights the bounty of garden produce during this season: corn, peppers, tomatoes, green beans, onions, and basil.
This is the kind of meal I dream about when I’m planning and planting the garden in the winter and spring!
Here’s a repeat of the recipe, with the bacon substitution:
Summer Corn and Bacon Tart (with A Simple Oil Press-in-the-Pan Crust)
- 2 c. fresh corn kernels, cooked (if using frozen, thaw first)
- 5-6 slices bacon
- 1 small red bell pepper, chopped
- 1/2 med. onion, diced
- 3 eggs
- 1 c. milk
- 1/4 c. flour
- 1 tsp. hot sauce (or to taste)
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- pepper to taste
- 1 prepared unbaked pie crust (press-in-pan recipe follows)
- Prepare pie crust. Heat oven to 450 degrees. Line a 10-inch fluted tart pan with removable bottom or a 9-inch pie plate with crust. Bake for 10 minutes; let sit on a rack while finishing the tart.
- In a large skillet over medium-high heat, cook bacon until crisp; remove to a towel-lined plate. Remove all but a tablespoon of fat from the skillet and add the corn, pepper, and onion. Saute all for about 4 to 5 minutes.
- Meanwhile, in a 4-cup measuring cup, whisk the eggs, milk, flour, mustard, hot sauce, salt and pepper until blended (it will look lumpy).
- Spread the vegetable mixture onto the partially baked crust. Tear the bacon into small pieces and place evenly over the vegetables and then pour the egg-mixture over the top, making sure to cover all areas.
- Place tart in oven, reduce temperature to 350 degrees, and bake for 35-40 minutes or until knife inserted in center comes out clean.
Press-in-the-Pan Oil Pie Crust
- 1-3/4 c. flour (I used 1 c. whole wheat pastry flour and 3/4 unbleached)
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 c. oil
- 1/4 milk
- Combine the flour, sugar, and salt in a medium bowl.
- Combine the oil and milk in a 1 cup glass measuring cup and stir to mix.
- Pour the oil mixture into the dry ingredients and mix until blended. Press into a pie pan.
- Prick bottom of crust and bake as directed. (If making for another recipe, bake at 425 degrees for 12-17 minutes).
This is linked to Best Main Dishes of 2011 at Finding Joy In My Kitchen.