Corn Pudding Tart

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It’s sweet corn season!!! Can you believe it? Have you visited your local farmers market or roadside stand to pick up a few dozen ears yet?

Apologies to my non-Michigan friends, but Michigan sweet corn is so delicious, that when it comes to market… it’s an event worth celebrating!

If you ever get sick of eating it straight off the cob (and I won’t blame you if you never do), I highly recommend this corn pudding tart! It’s great made with fresh corn (cut off the cob) now and equally great made with frozen corn later.

Last summer, I bought a bunch of ears of corn (four dozen, to be exact) and had a great time experimenting with a gazillion different ways to eat “fresh” Michigan sweet corn all winter long. This recipe was the clear winner!

This year, I’m doubling down and planning to freeze TEN dozen. Here’s your friendly reminder that if you too want to have local delicious sweet corn in your freezer to cook with all winter long, it’s almost time to buy in bulk and freeze it up!

The farmer at my favorite roadside stand says the best Michigan sweet corn comes in mid-August… mark you calendar!

Corn Pudding Tart
adapted slightly from this recipe by Nick Malgieri

Ingredients

for crust (makes enough for two tarts)

2 1/3 cups unbleached all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

2 sticks butter, chilled and cut into 1/2-inch pieces

2 large eggs

for filling

5 ears sweet corn (or 5 cups)

4 tablespoons butter, melted

1/2 cut chopped chives, green onions, and/or leeks (the original recipe called for chives + green onions, but I’ve used only chives and chives + leeks and both were delicious)

1 1/2 cups heavy whipping cream

Salt and freshly ground pepper

3 large eggs

Assembly

make crust

Combine the flour, salt, and baking powder in the bowl of a food processor; pulse to mix.
Add the butter and pulse again to mix
Using a fork, beat the eggs to break them up, and add them to the bowl. Pulse again until the dough almost forms a ball; avoid pulsing too much, or the pieces of butter needed to make the dough flaky will become too small.
Invert the dough onto a lightly floured work surface and quickly press it together into a ball.
Divide the dough into 2 pieces, form them into thick disks, and wrap each one in plastic. Chill the dough for a couple of hours before rolling. This dough keeps well in the refrigerator for up to 3 days.

make tart

Preheat to 350˚F.
Use a knife to cut the whole kernels from the ears of corn; place in a bowl.
Add butter, chives, cream, salt and pepper. Taste for seasoning and add more salt to taste, keeping the filling a little over seasoned to make up for the addition of the eggs.
Whisk the eggs in a bowl, then stir them into the filling.
Pour the filling into the tart crust. Bake the tart until the crust is baked through and well colored on the bottom and the filling is set and puffed, about 30 minutes.
Serve warm

Enjoy!