I like to make this Corn and Bacon Tart often when summer corn is fresh and in season. Last year I made it with Italian sausage in September, but this year I changed it up a bit by substituting bacon for the sausage – because, well, everything’s better with bacon, right?
And the simple part? That’s courtesy of an easy press-in-the-pan crust and a filling that’s basically poured into the crust. LOVE this crust – believe it or not, it’s flaky without the work!
There are two reasons I’m posting basically the same recipe again –
- To share with you the picture of this light summertime meal (with better photos than I got in the dark depths of winter).
- To show that a different ingredient (bacon) can work in a favorite recipe.
I’m sure it’s not a surprise that we found this rendition of the corn tart delicious, and we also liked that it was a bit lighter than the sausage version, making it perfect for a late summer meal eaten outside. I served it with Pasta Salad With Tomatoes And Green Beans to make a meal which highlights the bounty of garden produce during this season: corn, peppers, tomatoes, green beans, onions, and basil. This is the kind of meal I dream about when I’m planning and planting the garden in the winter and spring!
This is linked to Best Main Dishes of 2011 at Finding Joy In My Kitchen.
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