Corn & Tomato Tart - An Entry To The Freedom Tree Baking Contest

IFBM organizers are making us go crazy by luring us with beautiful gifts to be won. And this time its Freedom Tree bakewares to be won. Check out their website. Their products are droolworthy, so full of life and so damn colorful!!! I can give an arm to get these goodies. 

Their criteria was to bake some dish using corn. This is my entry to the Freedom Tree Baking Contest. I decided to make this delicious tart to compliment their gorgeous bakeware.

This tart is very easy to bake and takes very less time to assemble it all together. If you have your pie dough ready, you could bake this in a giffy. You could also turn them into small tarts which could become a great canape recipe for a party.

Ingredients:
For the pastry:
375 gms plain flour, plus extra for dusting,
15 gms sugar,
225gms unsalted butter, cut into cubes, plus extra for greasing,
1 egg,
4 tbsp ice-cold water,

For the filling:
1 medium sized tomato, thinly sliced,
1/4 cup fresh corn kernels,
1/4 cup cheese, grated, (I have used cheddar),
1/4 cup onion, thinly sliced, slightly sauted until translucent,
1/2 tsp rosemary, finely chopped,
1/2 tsp thyme, finely chopped,
2 eggs,
1/4 cup milk,
Salt as per taste,
Pepper as per taste,

Method:
For the pastry:

1. Sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
2. In a small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.
3. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.
4. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.

For assembling:

1. Preheat the oven for 10 mins.
2. In a bowl, mix corn, cheese, onion, and all the herbs. Add salt and pepper as per taste. 
3. Add eggs and milk and adjust seasoning once again.
4. In the lined pie tin, arrange the tomatoes.
5. Pour the mixture on top of this. Fill it to the brim of the pie tin and even it out. 
6. Bake in the center of the oven for 40-45 mins at 180 degrees.
7. Allow it to cool. Cut into wedges and serve warm.   

So just 2 days to go for the big event and I am a little jittery right now. I am so looking forward to this event now though!!!