Bacon and Corn Tart

March 29, 2012

I found this recipe in Cooking Light and decided to try it out for a work potluck lunch. It was a big hit!

You will need:

  • 2 slices thick cut bacon, cooked and chopped
  • 2 c fresh corn kernels
  • 1/2 c scallions, chopped
  • 1 c low-fat milk
  • 1/4 c shredded cheese, divided (recipe calls for Parmesan; I used Romano)
  • 1/2 t salt
  • 1/2 t pepper
  • 2 egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • 1 can (10-oz) refrigerated pizza dough

Then you will…

  1. Preheat oven to 350 degrees. Lightly spray the bottom of a 10 1/2 inch round removable bottom tart pan with cooking spray.
  2. Cook bacon slices in a large nonstick skillet over medium-high heat 3 minutes or until bacon is lightly browned.
  3. Add corn and onions, saute 3 minutes. Place the corn mixture in a large bowl.
  4. Add the milk, half of the cheese, salt, pepper, egg whites, and egg; stir until well blended.
  5. Unroll dough onto lightly floured surface and let rest 5 minutes.
  6. Pat dough into bottom and up sides of prepared pan. Place the pan on a baking sheet lined with foil.
  7. Pour bacon mixture into the dough and sprinkle with remaining cheese.
  8. Bake for 30-45 minutes or until set. Cool tart in pan 10 minutes on a wire rack.

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