Roasted Tomato and Corn Custard Tart

Ingredients

• pre-made pie crust or short crust pastry1 sheet
• eggs3
• heavy cream3/4 cup
• whole milk1/4 cup
• sweet corn kernels1 cup
• cherry tomatoes1 1/2 cups
• grated cheddar cheese1/2 cup
• fresh thyme leaves2 teaspoons
• salt1 teaspoon
• black pepper1/2 teaspoon

Method

1. 1Heat oven to 400°F (200°C). Press the pastry into a 9-inch tart pan and prick the base lightly.
2. 2Roast the tomatoes on a tray for 8 to 10 minutes until they begin to blister and release juices.
3. 3Whisk eggs, cream, milk, salt, and pepper together until smooth.
4. 4Scatter corn, cheese, and thyme over the tart shell, then arrange roasted tomatoes on top.
5. 5Pour the custard mixture into the shell carefully, letting it settle around the fillings.
6. 6Bake 20 to 25 minutes until the center is just set and the edges are golden.
7. 7Cool for 10 minutes before slicing so the custard stays neat.

Tips

• Use a tray under the tart pan to catch any drips.
• For extra flavor, add a pinch of smoked paprika to the custard.

Nutrition