Fresh from the garden: cherrytomatoes, corn, basil,eggs
Recipe source: Adapted from Gourmet Traveller’s Tarts, Sweet and Savoury
Equipment
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
Ingredients
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
What to do
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 110oC 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.