Basil Tart

By jaimec • July 6, 2010 • 1 Comments

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Author Notes: My mom and I came up with this as a way to use the large harvest of basil from her backyard garden and take advantage of the fresh, sweet Jersey corn we have in the summer. - jaimec

Serves 6

9-inch frozen pie crust
2 large eggs
1 cup fat free half-and-half
1 1/2 cup fresh corn, removed from cobs
1/2 cup fresh basil cut into chiffonade, plus more for garnish
1 pinch salt
1 dash black pepper
1 pinch fresh grated nutmeg

Thaw the pie crust.
Preheat oven to 350 degrees.
Whisk eggs and half-and-half. Stir in corn, basil, salt, pepper and nutmeg.
Pour into pie crust and bake 35-40 minutes or until set. Let stand 10 minutes before serving.
Garnish with extra chopped basil.