Tomato, basil & corn tarts

IMG_2107Season:  Summer/Autumn

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

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.
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