Summer Egg, Corn And Bacon Tart
Description
Make this beautiful tart with fresh or frozen corn, bacon, onion and bell peppers on a crust that is so good, you won't believe that you made it yourself! Serve for breakfast, brunch, lunch or even dinner. You will be glad that you did.
Ingredients
2 c. fresh corn kernels, cooked (if frozen, thaw first)
6 slices bacon
1 small red bell pepper, chopped
1/2 medium. onion, diced
3 eggs
1 c. milk
1/4 c. flour
1 tsp. hot sauce
1/2 tsp. dry mustard
1/2 tsp. salt
pepper, to taste
1 prepared unbaked pie crust
Crust:
1-3/4 c. flour
1 tsp. sugar
1 tsp. salt
1/2 c. oil
1/4 c. milk
Directions
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Prepare pie crust:
Combine the flour, sugar, and salt in a medium bowl.
Combine the oil and milk in a 1 cup glass measuring cup and stir to mix.
Pour the oil mixture into the dry ingredients and mix until blended. Press into a pie pan.
Prick bottom of crust and bake as directed. (If making for another recipe, bake at 425 degrees for 12-17 minutes).
Heat oven to 450 degrees. Line a 10 inch fluted tart pan with removable bottom or a 9-inch pie plate with crust.
Bake 10 minutes; let sit on a rack while finishing the tart.
Tart:
In a large skillet over medium-high heat, cook bacon until crisp; remove to a towel-lined plate. Set aside.
Remove all but a tablespoon of fat from the skillet and add the corn, pepper, and onion. Saute all for about 4 to 5 minutes.
In a 4 cup measuring cup, whisk eggs, milk, flour, mustard, hot sauce, salt and pepper until blended. It will be lumpy.
Spread vegetable mixture on the partially baked crust. Crumble bacon into small pieces and place evenly over vegetables and then pour the egg-mixture on the top, covering it.
Bake at a reduced temperature of 350 degrees for 35-40 minutes or until knife inserted in center comes out clean.