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Late Summer Tomato Tart

Anne Murphy
Beautifully ripe tomatoes and perfectly fresh corn combine in a Late Summer Tomato Tart that celebrates the season! Gluten free and easily dairy free.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 4 eggs divided
  • 2 cups cooked brown rice
  • Butter or oil for pan
  • 2 ears corn
  • pinch salt
  • 2 large plum tomatoes
  • 1 oz. grated Parmesan cheese opt.

Instructions
 

  • Preheat oven to 350 F.
  • Beat one egg in a bowl. Add the rice, and mix well. Pat down into greased pie pan to form a crust.
  • Cut the kernels off the corn. Measure out 1 1/2 cups of corn, distribute the rest in the rice crust.
  • Put the 1 1/2 c corn in a blender, and blend until liquefied, stopping and stirring down as needed.
  • Add the other 3 eggs and the salt to the blender, and blend another minute or two until smooth.
  • Slice the tomatoes about 1/4" thick.
  • Pour the corn mixture into the rice crust. Arrange the tomato slices on top of the corn custard.
  • Bake at 350 for 35 to 40 min, until done
  • Sprinkle cheese over top, if desired.
  • Let rest five minutes to set before serving.