Corn and basil tart. Relatively simple to make. Very tasty and a perfect use for a bunch of basil.

Good as breakfast, good as lunch, good even as left overs.

 

 

 

These are the left over “too hot jalapeño poppers”, these poppers were so hot you’d better call the fire department first. Note to self, if you leave all of the seeds and the white stuff in there they just might be kinda hot. And if you’re sorta wimpy like me about hot stuff anyway this is not a good idea.

 

I took one bite and had tears running down my face and my nose started to run. I set it down I had to, there was no way I could continue. After a few big drinks of water and staring at the uneaten popper.

I took another bite and it seemed hotter than the first!

So I gave up.

Ya, know how often you touch your face, or itch your nose without realizing it?  Yeah, I did. I rubbed my eye and of course I’d forgotten to wash my hands first! So now my eye was burning! I tried water on a napkin, it didn’t do much.

I didn’t think I really wanted to put soap in my already burning eye, that just sounded like it would make matters even worse.

Then I remembered Mama once saying she’d read something about using tooth paste to wash off jalapeños. I just happened to have one of those sample size toothpaste they give you at the dentist. I was pretty desperate and ready to try anything.

 

 

It worked. I don’t know what it does but it worked.

Now that you know the history of the jalapeños I can get back to the recipe. 

 

 

 

I like to chop up everything first. Red bell peppers are so pretty.

 

 

 

Sharp cheddar has got to be my favorite cheese.

 

 

 

 

 

 

Chop up a bunch of basil.

 

 

 

In a bowl beat eggs.

 

 

 

Add milk or half and half,

 

 

 

Whatever amount of parmesan you have. I had just a few crumbs. 

 

 

 

Dump in corn,

 

 

 

basil, jalapeños, peppers, and cheese.

 

 

 

 

Season with salt and pepper

 

 

to taste.

 

 

Stir together.

 

 

Pour into prepared unbaked pie shell.

 

 

 

spread it out evenly. 

Just pretend this is an actual tart pan and not a cake pan.

 

 

 

Bake at 350 for 35-40 minutes or until set.

 

 

 

 

Remove sides of pan, garnish with fresh basil and pepper slices

 

 

and serve.

 

 

Corn and basil tart

adapted from Better homes and gardens

Ingredients

• 1 unbaked pastry shell
• 4 eggs
• 1 cup half-and-half or milk
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1/2 cup shredded cheddar cheese
• 1/4 cup parmesan or whatever little amount you have on hand
• 1/2 cup coarsely snipped fresh basil
• 1/8 cup chopped red bell pepper
• 1 small jalapeño chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
•   sliced bell pepper and basil (optional)

Directions
  in medium bowl whisk together  eggs and half-and-half. Stir in corn, basil, pepper, jalapeños, cheese, salt and pepper. Pour into pastry shell. Bake at 350 for 35 to 40 minutes or until set. Let stand 10 minutes. Remove sides of pan to serve.