A black pepper spiked tart shell filled with a concoction of grilled sweet corn and slivers of sharp asiago. I served it alongside a grilled salsa verde.

It’s been awhile since I’ve baked a veggie tart, in fact, it’s been awhile since I’ve baked anything. But with the latest break in the heat, I’ve jumped on the chance to get back into baking. Lately, sweet corn has featured prominently at local farm stand, but I find the whole steamed corn slathered in butter thing repulsive… and yes, I know I’m in the minority. There’s something about the one note, unexciting flavor of corn sugars and fat that makes me shudder, not to mention, having to eat the stuff off of the cob – the kernels stuck in your teeth and the grease dripping down your chin – it’s disgusting. I didn’t grow up around this kind of corn, and I have yet to obtain the kind of obsessive love most Americans have for it. I find grilled sweet corn a smidgen better, and tend to gravitate towards that when given the option. I do enjoy sweet corn when it’s actually been prepared in something, be it a fresh salad, a pasta, or as in this case, a tart.

Recipe makes four 3″ tarts.

Ingredients:

• Black Pepper Pate Brisee
  • 1 cup Flour
  • 1 tbsp freshly ground Black Pepper
  • 1 tsp Salt
  • 1/3 cup Fat (Shortening, Lard, or Butter)
  • 5-8 tbsp iced Water
• 1 cup of grilled Corn Kernels
• 6 oz Cream Cheese (softened at room temperature)
• 2 Eggs
• 1/4 cup Milk
• 1/2 tsp Salt
• Black Pepper
• 1 cup grated Asiago

Directions:

1. Preheat oven to 425 F (218 C).
2. Follow the directions on the link to make your tart crust, adding the black pepper to the flour before you add in any of the fat or water.
3. Divide the dough into quarters, and form your tart shells.
4. Whip up the cream cheese.
5. Whip in the eggs, milk, salt, and a few grinds of black pepper.
6. Fold in the corn and asiago.
7. Divide up the filling between the tart shells.
8. Place the tarts on a baking sheet. This helps with the clean up if they overflow. It didn’t happen when I baked this latest batch, but better safe then sorry.
9. Bake for 10 minutes before reducing the oven to 350 F (~177 C) and baking them for a further ~35 minutes.