I almost didn’t post this because it was pretty much the biggest disaster ever.
I’ve had my eye on this Corn & Basil Tart from BH&G’s Skinny One Dish magazine for months now. But I’ve procrastinated and procrastinated, because I think I’ve realized something about myself lately — I’m afraid of putting myself in unfamiliar situations.
Why? I’m totally self-diagnosing here, but I think I’m chronically afraid of failure. I like being the best at everything, and I’m not afraid to admit it. I have a serious perfectionist problem.
But the good news is, I know this about myself, and I actively try to push myself out of my comfort zones. (Even if it takes a few months of pep-talking.)
Which brings me to the story of this tart.
I made the dough, refrigerated the dough for 60 whole minutes, and then formed the crust. To my delight, the crust baked nearly perfectly. I couldn’t wait to add the filling.
Skinny One Dish magazine told me to use my 9-inch tart pan with a removable bottom. And so I did. But what Skinny One Dish magazine didn’t tell me is that you have to be VERY careful with this removable bottom, because if you break the crust even the tiniest bit, when you pour the creamy corn filling over the crust, it will seep through the pan, form a huge sizzling puddle in the bottom of your oven and start smoking out the house.
So then you’ll retreat to your bedroom in depression because you just spent TWO HOURS making the dumbest tart ever and that stupid removable bottom pan you’ve never even used before (why did I even register for that?!) ruined your life.
But I will say, even though nearly all of the liquid filling seeped out the bottom of my tart pan, it was still very delicious. So much so, that I’ve opted to share the recipe (and my major failure) with you.
I’ve included two versions of the recipe below, because I’d like to think I’m on to something. Maybe Skinny One Dish was wrong, and the tart is even BETTER with less filling. Who knows? Decide for yourself.
But watch out for that pan.
Corn & Basil Tart
1/2 cup butter, softened
2 tablespoons sugar
1/2 teaspoon salt
2/3 cup yellow cornmeal
2/3 cup all-purpose flour
1 cup half & half*
1 1/2 cup fresh corn corns or canned corn, rinsed
1/2 cup chopped fresh basil
1/2 teaspoon salt (plus a pinch more)
Pinch of black pepper
Start by making the cornmeal crust. In a medium bowl, beat butter with an electric mixer on medium-high for 30 seconds. Add sugar and salt and beat until combined. Add cornmeal and half the flour — beat for a few seconds and then add remaining flour. Form dough into a disk and wrap in plastic. Chill for 45-60 minutes or until easy to handle.
Preheat oven to 350 degrees F. Pat dough onto bottom and up sides of a 9-inch tart pan with removable bottom.** Place two sheets of foil over top and bake for 10 minutes. Then remove the foil and bake for 4-6 more minutes.
Meanwhile, in a bowl, whisk together the remaining two eggs and half & half. Stir in corn, basil and a pinch of salt and pepper. Pour into pastry shell. Bake for 35-40 minutes or until set. Let stand 15-20 minutes before you attempt to pop it out. (Good luck.)
*For Jackie’s version, use just 2 eggs (1 for crust and 1 for the filling) and 1/2 cup half & half.