Fresh Corn and Tomato Tart

• unbaked pie shells9 inches

  (feel free to use you favorite recipe, or mine, from "Crab Asparagus Tart")

• large eggs↗2
• shredded cheddar cheese2 cups

  (or mix of cheddar, mozzarella, or pepper jack, your choice)

• fresh corn kernels↗1 cup
• (4 ounce) can mild green chilies↗1
• chili powder↗1 teaspoon
• cumin↗1 teaspoon
• scallion↗1⁄2 cup

  sliced (optional)

• ripe tomatoes↗2

  thinly sliced

• cilantro↗1⁄4 cup

  (to garnish)

• salsa

  for garnish (optional)

• sour cream↗

  for garnish (optional)

Step-by-step instructions

1. 1

   Preheat oven to 450°F.

2. 2

   Combine the eggs, cheese, corn, chilies, spices, and scallions (if using) into a bowl and mix well.

3. 3

   Pour mixture into the pie shell, and smooth over the top.

4. 4

   Bake for 25 minutes, or until center is firm to the touch.

5. 5

   Remove tart form oven, and immediately top with sliced tomatoes.

6. 6

   Sprinkle tops of tomatoes with cilantro and serve.

7. 7

   Fresh salsa or sour cream make nice garnishes.