A zucchini and corn tart is a delicious dish that combines the fresh flavors of zucchini and corn with a savory pastry crust. Here’s a simple recipe for a zucchini and corn tart:
Zucchini and Corn Tart
1 pre-made pie crust or your favorite homemade pie crust
2 medium zucchinis, thinly sliced
1 cup fresh corn kernels (from about 1-2 ears of corn)
1 onion, thinly sliced
2 garlic cloves, minced
1 cup grated cheese (cheddar, gruyere, or feta work well)
3 large eggs
1/2 cup milk or cream
2 tbsp olive oil or butter
Salt and pepper to taste
Fresh herbs like thyme, basil, or parsley (optional)
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Crust: Roll out the pie crust and fit it into a 9-inch tart or pie pan. Prick the bottom of the crust all over with a fork. Place in the fridge to chill while you prepare the filling.
Sauté the Vegetables: In a large skillet, heat the olive oil or butter over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for an additional 1 minute. Add the thinly sliced zucchini and corn kernels. Season with salt and pepper. Cook, stirring occasionally, until the zucchini is soft and slightly golden, about 7-8 minutes.
Prepare the Egg Mixture: In a medium-sized bowl, whisk together the eggs, milk (or cream), salt, and pepper. Add in half of the grated cheese.
Assemble the Tart: Remove the tart crust from the fridge. Spread the sautéed zucchini and corn mixture evenly over the crust. Pour the egg mixture over the vegetables. Sprinkle the remaining cheese on top. If desired, add fresh herbs.
Bake: Place the tart in the preheated oven and bake for about 35-40 minutes, or until the filling is set and the top is lightly golden.
Cool & Serve: Once done, remove from the oven and let it cool for a few minutes. Slice and serve warm.
Optional: You can add other ingredients like bell peppers, cherry tomatoes, or even cooked bacon bits to the tart for additional flavor.
Enjoy your zucchini and corn tart with a fresh salad on the side!