Corn And Tomatoes Tart

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From vegetarian times. Preparation time is a guesstimate. This festive main-course tart celebrates summer by showcasing two special summertime vegetables: fresh corn and vine-ripened tomatoes. When still hot from the oven, the filling is soft and custardy, but firms slightly after cooling. For extra mexican-style flair, enrich the filling with sliced black olives and sliced scallions, garnish the tart with avocado slices, and pass heated corn or flour tortillas and a side dish of spiced black beans or frijoles refritos. For a south-of-the-border beverage, try chilled mexican beer. Select something light such as a meringues or slices seasonal fresh fruit for dessert.

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Steps

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Preheat oven to 450f.

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Combine eggs , cheese , corn kernels , chiles , chili powder and cumin in mixing bowl , and beat to mix well.

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Pour into pie shell , smoothing top of filling.

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Bake for 25 minutes , or until center is firm.

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Remove from oven , place sliced tomatoes on top , sprinkle with cilantro and serve.

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Pass portions with salsa of your preference , if desired.

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Ingredients

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eggs, low-fat cheddar cheese, corn kernel, mild green chilies, chili powder, ground cumin, unbaked 9-inch pie shell, tomatoes, cilantro, salsa