Cheesy Grilled Corn and Tomato Tartlets
Recipe from Sunday Supper, c/o Bucks County Cooking Co.
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)
¼ cup cream
¼ tsp salt
Few grinds of black pepper
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.
Slice tomato into circles and place on paper towels to get rid of excess juice.
Preheat oven to 375 degrees.
Cut out parchment paper in circles to fit bottom of tartlet pans and set into pans.
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.
In medium bowl, whisk eggs, cream, salt, corn, green onions and cheese. Add a few grinds of black pepper.
Distribute filling evenly in 6 tartlets.
Top with tomato slice and sprinkle with remaining cheese. A few more grinds of pepper.
Put tartlets on cookie sheet and bake approx.. 20-25 minutes. Or until pastry and filling are nice and golden color.
Run point of knife around edges to loosen. Serve warm or at room temp. Enjoy!