Corn and spring onion tartlets
For versatility, corn is unmatched in the food world. It is now the largest crop worldwide not only in area planted but also in tonnage yielded. What is surprising is the way corn, or maize, has infiltrated parts of our lives in a way impossible to imagine.
Ingredients
2 tbsp extra virgin olive oil
4 spring onions, trimmed and
cut into 1/2cm rounds
2 cloves garlic, peeled and minced
1 cup fresh corn kernels
300ml cream
60g grated parmesan
Salt and pepper, to taste
8 cooked cornmeal tartlet shells (see recipe*)
*Cornmeal savoury pastry
125g salted butter
150g plain flour
100g fine cornmeal (polenta)
80g grated parmesan
1 whole egg
Pinch salt
Method
Heat olive oil in a pan and lightly fry spring onions and garlic for a minute. Add corn and fry for another two minutes, then add cream. Keep cooking until cream reduces by half and thickens. Add half the grated parmesan and season with salt and pepper. Fill tart shells with corn-and-cream mixture and sprinkle the tops with rest of the parmesan. Place into a preheated 180C for 8-10 minutes.
Makes 8 tartlets
*Cornmeal savoury pastry
In a food processor, mix all the ingredients until well incorporated. Do not overwork. Form dough into a sausage about the diameter of a 50c coin and rest in refrigerator for an hour. Preheat oven to 180C. Cook for 12-15 minutes until golden.
Makes one 22cm tart or eight small tartlets
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