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!
Summer Corn and Bacon Tart (with A Simple Oil Press-in-the-Pan Crust)
- 2 c. fresh corn kernels, cooked (if using frozen, thaw first)
- 5-6 slices bacon
- 1 small red bell pepper, chopped
- 1/2 med. onion, diced
- 3 eggs
- 1 c. milk
- 1/4 c. flour
- 1 tsp. hot sauce (or to taste)
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- pepper to taste
- 1 prepared unbaked pie crust (press-in-pan crust recipe below)
- Prepare pie crust. Heat oven to 450 degrees. Line a 10-inch fluted tart pan with removable bottom or a 9-inch pie plate with crust. Bake for 10 minutes; let sit on a rack while finishing the tart.
- In a large skillet over medium-high heat, cook bacon until crisp; remove to a towel-lined plate. 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.
- Meanwhile, in a 4-cup measuring cup, whisk the eggs, milk, flour, mustard, hot sauce, salt and pepper until blended (it will look lumpy).
- Spread the vegetable mixture onto the partially baked crust. Tear the bacon into small pieces and place evenly over the vegetables and then pour the egg-mixture over the top, making sure to cover all areas.
- Place tart in oven, reduce temperature to 350 degrees, and bake for 35-40 minutes or until knife inserted in center comes out clean.
Press-in-the-Pan Oil Pie Crust
- 1-3/4 c. flour (I used 1 c. whole wheat pastry flour and 3/4 unbleached)
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 c. oil
- 1/4 milk
- 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).
This is linked to Best Main Dishes of 2011 at Finding Joy In My Kitchen.
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