Dessert // Pies

French cake with corn and tomatoes

  • flour - 6 Art.spoons
  • large eggs - 10 pieces
  • ready shortbread dough - - To taste
  • cream - 2 cups whole milk
  • - 2 cups
  • salt - 2 teaspoons
  • black pepper - 1 teaspoon chopped fresh
  • thyme- 2 tbsp.spoon
  • corn kernels - 2 cups
  • cherry tomatoes - 1 cup (cut in half)
  • grated cheddar cheese - 1/2 cup

On a lightly floured work surface roll out the dough circle with a diameter of 40 cm.Put the dough in a baking tin with a removable bottom, gently pressing the edge.Using a sharp knife, trim the excess dough evenly on the edge of the form.Cover with plastic wrap and refrigerate for 20 minutes.Preheat oven to 190 degrees.Put the form with the dough in the oven, cover with parchment paper and bake until light brown, about 25 minutes.Remove parchment paper and continue to bake until golden brown, about 5 minutes.Share on grill and allow to cool completely.In a bowl with an electric mixer whisk 1 egg and flour at high speed until smooth.Add the remaining 9 eggs and contin

ue beating.Whisk to whip the cream in a bowl, add the milk and continue beating until the mixture is not well mixed.Add weight to the egg mixture together with salt, pepper and thyme.Good beat with a mixer.Pour the mixture into a large bowl through a fine sieve.Put corn, tomatoes and cheese on the dough ready.Pour egg mixture on top.Bake for 20 minutes, lower the temperature to 160 degrees and continue to bake until the tip solidifies to golden brown, 40 to 50 minutes.Put the cake on the rack to cool for about 20 minutes.Serve the pie warm or at room temperature.To warm up the cake, cover it with aluminum foil and bake in the oven at 160 degrees for about 15 minutes.

Servings: 10

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