Season: 

Type:  Big dishes

Difficulty:  Intermediate

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  cherry tomatoes, corn, basil, eggs

Recipe source: Adapted from Gourmet Traveller’s Tarts, Sweet and Savoury

• metric measuring spoons and cups
• chopping boards & non-slip mats
• 1 medium knife, 1 small serrated
• mezzaluna
• wire rack
• 2 baking trays
• pastry brush
• scales
• food processor
• bowls – 1 medium, 1 large
• grater
• serving plates

• 6 blind-baked shortcrust pastry shells
• 500 g cherry tomatoes
• 3 cobs of corn
• ¾ cup light cream
• 4 eggs
• 6 large basil leaves
• 40 g parmesan
• sea salt
• freshly ground black pepper

• Set out your equipment and ingredients.

Prepare the tomatoes (for the next class)

• Cut the tomatoes in half with a small serrated knife.
• Sprinkle the cut side of the tomatoes with salt.
• Use a pastry brush to lightly oil a wire rack.  Place it on a baking tray, then place the tomatoes cut-side down on the rack and bake at 110^oC for 2 hours until semi-dried.  Turn the tomatoes over and bake for a further 1 – 1½ hours (depending on size) or until semi-dried.

Prepare the corn

• Fill the large saucepan with steamer basket with 5 cm of water and bring to the boil.
• Remove the husks from the corn and place in the steamer basket with the lid on for 4 minutes.
• Check to see if the corn is cooked then remove the steamer basket and run cold water over the corn to cool it down.
• Cut the kernels from the cobs (get an adult to show you how to do this).

Make the tart filling

• Put half the corn kernels, the cream, eggs, and basil in the food processor and process until just combined.
• Season with salt and pepper.

Fill the tart shells

• Sprinkle of the remaining corn kernels over the prepared tart bases and top with half the cheese, egg mixture, then remaining cheese.
• Place some tomatoes over the top of each tart.
• Place the tarts on a baking tray and bake at 200 ^oC for 30 minutes or until just set.  Cool to room temperature before cutting.