Corn and Scallion Tart

In our house, brinner is something we’ve made a part of our weekly routine. I’m sure most of you are familiar with it, but for those that aren’t, “brinner” is a meal where food that is normally eaten at breakfast time is eaten instead at dinner time. I don’t know why or how, but breakfast food just tastes better to me later in the day. Not only that, regardless of what you want, just about everything is extremely easy and quick to put together. If you haven’t ever tried it before, I really do think you should.

Sausage, bacon and eggs are always on our brinner menu, with some kind of carb to eat with them. The carb varies. Sometimes we just have toast from store bought bread. Sometimes I’ll make a batch of biscuits. Sometimes I make a loaf of bread. We might grab some bagels from Panera. My favorite will always be my one true love (pancakes).

And other times, I like to try something a little bit…different.

Today’s recipe was something different not just for our brinner menu but for my baking repertoire in general, so I thought it would be nice to share with you guys.

I don’t make a lot of tarts. Not really sure why. I love tarts of just about any kind. I bought two tart pans–one circle and one rectangle. I have no excuse to not make them. And still, I just…don’t.

Except for now. I made one. It turned out pretty good.

One of the plus sides of the summer winding down (outside of cooler temperatures) is that fresh corn becomes in season in grocery stores and farmer’s markets. And yes. You can taste the different between corn from a cob and corn from a can. If there isn’t any fresh in your area, I’d try to shoot for frozen corn instead. Now to get into the tart itself.

I’ve told you guys several times before that I love to find ways to sneak cornmeal into anything. There’s 1/4 cup of it in the crust, which gives it a grainy, but pleasant contrast of texture. I added a half teaspoon of black pepper as well to give it an extra bite. The filling is very much like a quiche. Corn and scallions make up most of the solids, while eggs and milk make up the custard that bakes up very fluffy and light on the inside. The fresh taste of of the vegetables and the seasoning inside make this a side dish that I was very satisfied with. It’s filling and still somehow manages to taste light.

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This made an excellent addition to our brinner, but I think it would be a great dish to make for breakfast or lunch as well. On its own I think it’s a side dish but if you wanted to mix in a bit of protein like sausage or bacon to make it a main dish I think it would be great as well.

Linking this up to Fiesta Friday #189. Everyone have a great weekend.

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Corn and Scallion Tart

Recipe Adapted from Bon Appetit

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Ingredients

For Crust

  • 1/4 cup yellow cornmeal
  • 3/4 teaspoon seasoned salt (Like Lawry’s)
  • 1/2 teaspoon black pepper
  • 1 1/4 cups all purpose flour
  • 3/4 cup (1 1/2 sticks) unsalted butter, preferably frozen or very cold

For Filling

  • 2 tablespoons unsalted butter
  • 1 garlic clove, finely minced
  • 2 cups fresh corn (cut from cob or frozen and thawed)
  • 1 shallot, thinly sliced
  • 2 cups diced scallions
  • 1 heaping teaspoon onion powder
  • Seasoned salt and pepper
  • 1 large egg
  • 3 egg yolks
  • 1 cup milk

Directions

Preheat oven to 375 degrees Fahrenheit. Spray a 9 inch springform pan with cooking spray and set aside.

For Crust: combine all the dry ingredients together in a bowl with a fork. Either use a box grate to grate frozen butter directly into dry ingredients, or cut butter into very small cubes and toss/press into the dry ingredients with a fork until mixture resembles breadcrumbs. Drizzle in enough ice water and stir together until dough just holds together. Shape into a disk, wrap in plastic wrap and refrigerate at least one hour or up to overnight.

Using a rolling pin, flour a surface like a pastry mat cutting board, or wax paper, then roll the dough out to an 11 inch round. Transfer the round to the springform pan and press the dough into the bottom and sides. Place in the fridge while you prepare the filling.

Melt the butter in a skillet, then add the corn and shallot. Saute until the corn has just started to brown and the shallot is translucent, about 7-10 minutes. Add the garlic and cook a minute more before removing from the heat. Stir in the scallions, then set aside. In a small bowl combine the eggs, milk, seasoned salt and pepper and onion powder.

Spread the veggies into the tart shell and use a spatula to press down evenly. Pour the milk mixture over the veggies. Fold the edges of the dough down over the filling, letting some overlap. Place springform pan on a sheet pan, then bake tart in the oven until filling is set and crust is golden brown 60-70 minutes. Transfer to a wire rack to cool for about 10-15 minutes before unmolding and serving.

Girl Scout Cookie Lemon Tart

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Well, it’s about that time of year again…

I don’t know anyone who doesn’t have a uncontrollable, somewhat dangerous obsession with Girl Scout cookies. Somehow or other, whether it be through family, friends, work, or even in the parking lots of grocery stores, everyone is going to have the chance to get some and most of us would be hard pressed to pass them up.  I remember when my younger cousins were Girl Scouts and we ordered boxes and boxes of cookies- I don’t quite know how it works specifically, but I think the gist of it is that the more cookies that a Girl Scout sells, the more badges she gets. I think we ended up giving away Girl Scout cookies to anyone who would take them that year- just so we wouldn’t have too many in the house. Anything for the cause, right?

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I hate wasting food. Hate, hate, hate it. I’m the person in my house that will continue to eat the leftovers after the third, fourth or even fifth day. And maybe longer than that. Don’t judge me. I’ve never gotten food poisoning before and until I do, I will likely continue this habit. Throwing perfectly good food away seriously gets on my nerves – especially if it’s something that I cooked, or something I know I can cook into something great. That little pet peeve was where my inspiration for this recipe basically came from. We ended up with an excess amount of Girl Scout cookies in my house- like we do every year- and rather than toss them, I wanted to find something to do with them. This is what I came up with.

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I’ve made no bake tart crusts before with vanilla wafers, so I saw no reason why I couldn’t do the same with Girl Scout cookies. One thing I hadn’t made before was lemon curd. I’d seen the Barefoot Contessa do it, so I decided to take pointers from her recipe. I did find however, that I needed to chill my curd rather than just let it set at room temperature. The taste is AWESOME, but the curd didn’t set up as firm as I would have preferred it to be. That’s on me though: the daylight was fading fast and I needed to hurry and do the photo  shoot before I lost the invaluable tool of photography that’s called natural light, so I took it out of the fridge early. Ideally I probably would’ve left it there for another hour, but I don’t think it looks all that bad… Right?

I’m really proud of how this turned out. I don’t even like lemon desserts all that much and this still sold me enough to want it again. I’m also already brainstorming other Girl Scout cookie combinations I could use for this concept. We’ll just leave that on a ‘To Be Continued” note, shall we?

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Girl Scout Cookie Lemon Tart

Recipe Adapted from Ina Garten and Allrecipes.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

Cookie Crust

  • 3 packages of Lemon Girl Scout Cookies, or any other Lemon Sandwich cookies (about 30)
  • 6 tablespoons butter, melted

Lemon Curd Filling

  • 4 Lemons at room temperature
  • 1 1/2 cups sugar
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 4 extra-large eggs, at room temperature
  • 1/8 teaspoon salt

Directions

1. For the cookie crust: place lemon cookies into a food processor and pulse until very finely crushed. You can also place cookies in a sealed plastic bag and use a rolling pin to finely crush.

2. Mix melted butter with cookie crumbs. Press mixture onto bottom and side up of a greased 9-inch tart pan, or deep pie plate. Cover with plastic wrap and refrigerate overnight.

3. For lemon curd filling: Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside.

4. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced.

5.  In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

6. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. If need be, GRADUALLY increase the heat until curd reaches appropriate temp. Remove from the heat.

7. Fill the tart shell with warm lemon curd. Refrigerate overnight to allow lemon curd to set.

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