Summer Corn And Bacon Tart

Summer Corn-Bacon Tart

I like to make this Corn and Bacon Tart often when summer corn is fresh and in season. Last year I made it with Italian sausage in September, but this year I changed it up a bit by substituting bacon for the sausage – because, well, everything’s better with bacon, right?

And the simple part? That’s courtesy of an easy press-in-the-pan crust and a filling that’s basically poured into the crust. LOVE this crust – believe it or not, it’s flaky without the work!

Summer Corn tart meal

There are two reasons I’m posting basically the same recipe again –

  1. To share with you the picture of this light summertime meal (with better photos than I got in the dark depths of winter).
  2. To show that a different ingredient (bacon) can work in a favorite recipe.

Summer Corn Tart with Bacon

I’m sure it’s not a surprise that we found this rendition of the corn tart delicious, and we also liked that it was a bit 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!

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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 crust recipe below)
  1. 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.
  2. 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.
  3. Meanwhile, in a 4-cup measuring cup, whisk the eggs, milk, flour, mustard, hot sauce, salt and pepper until blended (it will look lumpy).
  4. 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.
  5. 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
  1. Combine the flour, sugar, and salt in a medium bowl.
  2. Combine the oil and milk in a 1 cup glass measuring cup and stir to mix.
  3. Pour the oil mixture into the dry ingredients and mix until blended. Press into a pie pan.
  4. 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.

Comments

  1. Anonymous says

    Perfect timing for this recipe. We enjoyed the Aumsville Corntennial & got a lot of corn to use, cheap! I know what dinner is going to be. Thank you.
    ~C8>

  2. Anonymous says

    I made this yesterday with the sausage and the last of the corn from my garden. I skipped the crust because of time but it was still very delicious. Thanks for the recipe

  3. Anonymous says

    I got peppers and some quality sausage at the Farmer’s market and was just thinking of this recipe, and then you posted it again. I don’t really use the oven in the summer, so made this without the crust, stove top. It was mmmmmmmmmmmm delicious.

    brenda from arkansas

  4. Anonymous says

    Jami,

    Maybe you’ve covered this somewhere, but how do you keep up with recipes? Yours are organized in one place, so if I remember it’s yours, I can easily find it. Some are randomly scattered through a blog. Do you print everything? Copy things over to an e-mail? When you run across things you like, how do you file that? Photographic memory? Just asking because you seem more organized than me, and I’m having trouble.

    Thanks for any help on this.

    brenda from arkansas

  5. Anonymous says

    HA – I found your recipe organizing video today. I’m liking the photo album idea. There’s hope for me yet.

    l,
    brenda from arkansas

  6. KathyJ says

    This sounds great! Make sure your corn is non-gmo (organic usually is).
    love your blog – just found it. will be going through the recipes….

    I also use a press-in-the pan pie crust but the measurements are different than yours. I’ve also found that using half softened butter along with the oil tastes better and cooks flakier. Plus my dough was always way too oily using only oil… I never could get it to turn out.

    • Jami says

      I so agree about the GMO, Kathy! I use corn I grow and I use non-gmo seeds, but I’m always looking to avoid them in our other foods. Gah, it’s hard, though, as more and more foods are being grown with gmo seeds. Sigh.

      I love your idea of 1/2 butter and 1/2 oil – I will have to try that next time. I’ve used coconut oil in the past, which would be similar to softened butter in consistency, I think.

      Sure glad you found AOC :)

  7. says

    We eat light throughout the year now, and this looks like something we would both enjoy very much (the corn tart)… thanks! At least you got some pumpkins… our plants look fabulous, but set no fruit this year!

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