Make Ahead

Basil Tart

July  6, 2010
3 Ratings
  • Serves 6
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

What You'll Need
  • 9-inch frozen pie crust
  • 2 large eggs
  • 1 cup fat free half-and-half
  • 1 1/2 cups 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
  1. Thaw the pie crust.
  2. Preheat oven to 350 degrees.
  3. Whisk eggs and half-and-half. Stir in corn, basil, salt, pepper and nutmeg.
  4. Pour into pie crust and bake 35-40 minutes or until set. Let stand 10 minutes before serving.
  5. Garnish with extra chopped basil.

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1 Review

dymnyno July 7, 2010
I really like the sound of this! I make a tomato basil tart that is similar ,but, the corn sounds like it would be even better.