Tarta de Choclo (Corn Tart)
Ingredients
- 1 pcShortcrust pastry (ready to use)
- 500 gCorn (drained)
- 2 pcYellow onion (finely sliced)
- 3 pcEgg (beaten)
- 200 mlCream
- 100 mlWhole milk
- 100 gEmmental cheese (grated)
- 1 tbspCorn starch
- 2 tbspExtra virgin olive oil
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 gChoclo Corn (drained)
Method
A creamy corn filling that melts in your mouth, encased in a golden crust. The melted cheese adds a salty note that perfectly balances the grain's natural sweetness.
- 1
In a skillet with olive oil, sauté the sliced onions. They should become translucent and tender, without browning to avoid bitterness.
- 2
Add the drained sweet corn and choclo corn to the onions. In a bowl, dissolve the cornstarch in cold milk, then pour over the corn mixture with the cream. Stir until the sauce thickens and coats the spoon.
- 3
Off the heat, stir in the beaten eggs, half of the emmental, salt, pepper, and nutmeg. The scent of nutmeg should be present without overpowering the corn.
- 4
Line a mold with the shortcrust pastry. Pour in the preparation and sprinkle with the remaining cheese. Bake at 180°C. The pastry should be golden and crisp, and the top well browned.
Frequently asked questions
How do you get this dish right?
- If the mixture is too liquid, reduce it further in the pan before adding the eggs.
- Let the tart rest for 10 minutes after baking so the filling sets, making it easier to slice.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain the pastry's crispness.
