fresh corn + basil tart.

I’m not sure what it is about serving a tart that always impresses people.

It probably has something to with the fact that tarts are often beautiful to look at, so if you make one that tastes good, too – you know it’s going to be a hit. Such was the case with this recipe, and the best part is that it was also super-easy to make.

The only work required is in the dough, so if you were to use a store-bought refrigerated pie crust, then you’d really be set.

The fresh corn is what really sings in this dish. That’s why it’s so simple – it doesn’t take much to bring out the beauty of fresh produce when it’s at its peak. The basil complements the corn brilliantly, and that’s really all you need. I opted to add the bit of tomato salad on top for color, but it would do just fine without.

My friends loved this tart – it was, without a doubt, one of the favorite dishes of the day. That is, until they tasted the truffled mushroom frittata…

{Stay tuned for the recipe!}

Fresh Corn + Basil Tart

• 1 Savory Tart Shell, recipe below
• 2 eggs
• 1 cup half-and-half, or light cream
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1/2 cup snipped fresh basil, plus more for garnishing
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Handful chopped cherry tomatoes – tossed in olive oil, salt, and pepper

Savory Tart Shell

• 1 1/4 (5 1/2 ounces) cups flour
• 1 tablespoon plus 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 6 tablespoons (3 ounces) butter, diced
• 1 large egg

In a large bowl, combine the flour, cornstarch and salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely.

On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Level the edges, and refrigerate for 30 minutes. Proceed with filling of your choice.