One of mum’s go to party pleasers. Originally with roasted/BBQ corn on the cob, corn kernals from a can will do. There’s a bunch of steps, to take your time and prepare well in advance to allow to cool.
Serves 6 to 8.
Pastry Ingredients
- 250g (1 2/3 cups) of plain flour
- 200g of unsalted butter
- 125g of sour cream
Filling Ingredients
- 5 roma tomatoes
- Olive oil
- 1 1/2 cups of sour cream
- 3 eggs
- 3 egg yolks
- 120g of grated cheddar cheese
- 2 tbsps of chopped basil
- 2 tbsps of flat leaf parsely, chopped
Method
- Process the Pastry Ingredients in a food processer and chill.
- In a lined flan, blind bake for 15 minutes at 200oC. Remove paper and cook for another 10-15 minutes until lightly coloured, then cool while you do the rest.
- Halve tomatoes lengthwise and remove seeds with a teaspoon. Sprinkle cut surfaces with pepper and brush with a little olive oil. Place tomatoes cut side up on an oven tray and roast at 160oC for 20 minutes.
- Drain on wire rack, cut side down for 15 mintues.
- Whisk sour cream, eggs and yolk until well combined. Add corn, cheese and herbs, mix well. Season to taste and pour into pastry case.
- Delicately place tomatoes sut side up around the edge and top up filling.
- Bake at 170oC for 25-30 minutes or until firm to touch. Transfer to a wire rack to cool.
- Spoon 2 teaspoons of pesto into each tomato.
- Serve at room temperature.
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