| Crust |
| 1 Cup Flour |
| 2/3 Cup Yellow Corn Meal |
| 1 tsp. Sugar |
| Pinch of Salt |
| 1/2 Cup Chilled Butter, cut into 1/2″ pieces |
| 2/3 Cup Cream Cheese, chilled, cut into 1/2″ pieces |
| 1/2 Small Onion, Coarsely Chopped |
| 3 Tbsp. Ice Water |
| Mix first four ingredients, add butter and cut in until mixture resembles coarse meal. Add cream cheese and onion and cut in. Blend in enough ice water by tablespoons until moist clumps form. Roll out dough into 15″ round. Place in tart pan and chill for one hour. Line crust with foil and filled with dried beans. Bake at 350° for 15 minutes, remove foil and beans and continue cooking until crust is firm, about 20 minutes. |
Filling
3 Large Eggs
1 1/3 Cup Half and Half
1 Tbsp. Flour
1 tsp. Sugar
1 tsp. Salt
3 Tbsp. Melted Butter
2/3 Cup Shredded Cheddar Cheese
1/2 Cup Chopped Onion
1/2 Each Red, Yellow, Orange Chopped Pepper
2 Cups Fresh Corn Kernels (cut from about 2 ears)
Preheat oven to 375°. Combine first five ingredients and mix. Melt butter and onion in microwave. Add to first combination. Add cheese, peppers, and corn. Pour into cornmeal crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Cool slightly before serving. Make 6 servings.