Corn and Roasted Poblano Tart
Recipe: Corn and Roasted Poblano Tart NEW
Comfort food for movies are things that you can make easily and let cook while the movie is playing or prepare in advance and re-heat. This yummy Corn and Roasted Poblano tart works either way. Paired with a simple salad you have a light meal. It will work for vegetarians too or you can “beef” it up with a piece of grilled meat on the side and make it more substantial. Any way you choose, this meal will be a hit. I hope the movie you choose will be a hit too.
1 pre-made refrigerated piecrust
2 poblano chilies (Large and green, these are not hot chilies. They just have a smoky taste when roasted)
2 Tbl of butter
one half of a white onion chopped
10 oz. of canned creamed corn un-drained (you won’t use entire can)
8 oz. of regular corn kernels drained (canned will work fine)
1 cup of Mexican Chihuahua cheese grated (or mozzarella if you can’t find Chihuahua)
one half cup of grated Parmesan
½ tsp of Southwestern spice mix (or if you like zing you can use cayenne)
1 cup of heavy cream
Preheat oven to 375 degrees
Put your piecrust in the bottom of a 10” springform pan. Work the piecrust up the edges and fold over the top so you have a one half-inch rim on your piecrust. Prick the crust with a fork 3 times on the bottom and put in your oven to bake for 9 minutes at 375 degrees. It will come out light beige. If the tart sides have fallen at all just coax them back up before the crust cools.
Slice the poblanos into narrow strips. Toss the stem and seeds. Careful when slicing poblanos that you wash your hands thoroughly afterwards and don’t rub your eyes. These are not inherently hot peppers but they still have a kick to them.
Put the strips of pepper on a cookie sheet sprayed with olive oil and roast them 15 minutes at 375 degrees. They can be in the oven the same time as your crust to save time. The strips will be wilted and might even have a bit of a blackened tinge on the sides. That’s fine. Dice them as soon as they are cool enough for you to handle.
In a small sauté pan combine the butter and the onion. Cook on medium until soft.
In a medium bowl, combine the two kinds of corn, the poblano bits, the Chihuahua cheese, the Parmesan and the spice. Add the cooked onion.
In a small bowl combine the eggs and whipping cream. No need to beat them. Just mix with a fork until they are stirred together well and the yoke is broken up.
To assemble, pour your corn mixture into the bottom of the tart pan. Slowly pour the cream/egg mixture over the top until your tart pan is full. You might have a bit extra but if you are slow, steady and careful you should be able to get most of this cream mixture into the tart shell.
I recommend putting the tart pan on top of a cookie sheet (with sides) and then put it in your oven. This is in case the filling leaks. If the drips hit the cookie sheet they won’t burn in the bottom of your oven. Bake at 375 degrees for 30 minutes until set and lightly golden brown.
Serve warm with your side dish(es). Room temperature is good too. Or you can make this dish a day ahead and just reheat it.
Enjoy. Cheers! Zola
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