Cheesy Grilled Corn and Tomato Tartlets
Recipe from Sunday Supper, c/o Bucks County Cooking Co.
Ingredients:
2 small ears of corn (farm fresh if possible)
1 ½ cups strong flavored melty cheese, grated (sharp cheddar used here. Set aside a small amount to sprinkle on top before baking).
8 ¾ ou puff pastry sheet or pie crust (pie crust pictured above)
3 or 4 green onion tops, minced
1 large ripe but firm fresh tomato (can be peeled if preferred)
2 eggs
¼ cup cream
¼ tsp salt
Few grinds of black pepper
DIRECTIONS
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Use a grill pan over med high heat to grill corn, turning every couple minutes to get some nice charred marks. Set aside, cool, then cut niblets off cobs.
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Slice tomato into circles and place on paper towels to get rid of excess juice.
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Preheat oven to 375 degrees.
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Cut out parchment paper in circles to fit bottom of tartlet pans and set into pans.
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Unroll puff pastry or pie crust and make into 6 circles. Fit into each pan. Press down on the pastry and all around the edges and remove the excess.
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In medium bowl, whisk eggs, cream, salt, corn, green onions and cheese. Add a few grinds of black pepper.
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Distribute filling evenly in 6 tartlets.
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Top with tomato slice and sprinkle with remaining cheese. A few more grinds of pepper.
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Put tartlets on cookie sheet and bake approx.. 20-25 minutes. Or until pastry and filling are nice and golden color.
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Run point of knife around edges to loosen. Serve warm or at room temp. Enjoy!