Smoky Corn Cheddar Brunch Tart

Smoky Corn Cheddar Brunch Tart 🌽🧀 A golden savoury tart with sweet corn, mature cheddar, chives, smoked paprika, crisp pastry, cool garlic yogurt, and a bright salad on the side. It feels brunchy, but it is just as good for lunch, a light supper, or make-ahead slices for the next day. Yield: 6 generous slices Time: about 20 minutes prep, 15 minutes blind-bake, 28-32 minutes final bake, plus resting Ingredients 🛒 - 1 sheet ready-rolled shortcrust pastry, or enough homemade pastry for a 23 cm / 9 inch tart tin - 1 1/2 cups / 240 g sweetcorn kernels, drained well if canned - 4 large eggs - 120 ml double cream or heavy cream - 80 ml whole milk - 120 g mature cheddar, coarsely grated - 2 spring onions, finely sliced - 2 tbsp chopped chives, plus extra to finish - 1/2 tsp smoked paprika - 1/4 tsp garlic powder, optional - 3/4 tsp fine salt, plus more to taste - 1/2 tsp black pepper - 1 tsp olive oil - Small handful salad leaves, to serve Garlic yogurt 🥣 - 150 g Greek yogurt - 1 small garlic clove, finely grated - 1 tsp lemon juice - 1 tsp olive oil - Pinch of salt and black pepper Method 👩‍🍳 1. Heat the oven to 200C / 400F. Line a 23 cm / 9 inch tart tin with pastry, press it neatly into the edges, trim the excess, then chill for 10 minutes if the pastry has softened. 2. Prick the base with a fork. Line with baking paper and baking beans, then blind-bake for 12 minutes. Remove the paper and beans, brush the base lightly with a little beaten egg from the filling if you like, and bake for 3-5 minutes more until the pastry looks dry and lightly golden. 3. While the shell bakes, whisk the eggs, cream, milk, smoked paprika, garlic powder if using, salt, and pepper until smooth. 4. Stir in the corn, cheddar, spring onions, and chives. If the corn is wet, pat it dry first so the tart sets cleanly. 5. Reduce the oven to 180C / 350F. Pour the filling into the warm pastry shell and spread the corn evenly. Bake for 28-32 minutes, until the top is golden, the edges are puffed, and the centre has only a tiny wobble. 6. Rest the tart for 10 minutes before slicing. This keeps the custard creamy but sliceable. 7. Mix the Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper. Serve each slice with a spoon of garlic yogurt, crisp salad leaves, extra chives, and a little olive oil. Serving notes 🌿 - Serve warm, room temperature, or chilled. - Add roasted peppers, spinach, or a pinch of chilli flakes if you want more colour and heat. - For a picnic box, cool completely before packing so the pastry stays crisp. Storage 🧊 - Keep leftovers covered in the fridge for up to 3 days. - Reheat slices at 170C / 340F for 8-10 minutes, or enjoy cold with salad. - Avoid microwaving if you want to keep the pastry flaky. Save this one for an easy brunch bake with big colour and very little fuss. 🌽✨ Tasteloom.club - easy recipes for everyday cravings