Fresh Corn and Basil Tart

For the crust, in a medium mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and salt. Beat until combined. Beat in the egg until combined. Add cornmeal and flour and mix well. Form dough into a disk and wrap in plastic wrap. Refrigerate for 30-60 minutes or until easy to handle.

Preheat oven to 350ºF. Lightly press the dough on the bottom and up the sides of a 9-inch tart pan. Line the crust with a double layer of foil and bake for 10 minutes. Remove foil and bake an additional 4-5 minutes or until pastry is set.

For the filling, in a medium mixing bowl, whisk the eggs with the light cream. Stir in corn, basil, salt and pepper. Pour over the crust and bake for 35-40 minutes. Let stand 10 minutes before serving.

Sprinkle with tomato and additional basil and enjoy!

(Adapted from a recipe in the Better Homes and Gardens All-Time Favorites Cookbook.)