Sweetcorn, Cherry Tomato & Olive Tart

I feel like Austin Powers today. Yeah baby, yeah! Not only do I have a soft spot in my heart for the styles and music of the swinging sixties (don't ask me why, I wasn't even born yet), but over the past few weeks I have also lost and found my mojo. My blogging mojo that is. Fortunately, I didn't have to do battle with Dr Evil and his sharks with "freakin' lasers on their freakin' heads". I did however, have my own, insanely cute mini-me to tend to. Not that I was in any way upset about that fact of course...

But many swigs of coconut iced coffee (coming up next post!) and a pretty big accomplishment (for me at least) later, my mojo turned up on our doorstep, bearing one perfect corn on the cob. One of the first of the season - screw tomatoes, corn is where it's at for summer. I absolutely adore the smell of freshly cooked corn, reminiscent of a just-mown lawn. Peeling off the husk before greedily sinking my teeth into the tiny kernels, ripping them off the cob with wanton delight. Preferably with butter dripping down my chin.

Yup, that's the life.

This time though, I felt like incorporating the sugary sweet kernels in a savoury tart. A good old "souttert", the way mom used to make it. Sans the viennas - hey don't you go judging my mama - and with a few added spoils of the season. Perfectly round cherry tomatoes, slivers of sauteed onion, a handful of fresh herbs from the garden and of course a nice hunk of cheese. The perfect Sunday night supper. And even more apt for Meatless Monday. Go on, make it, eat it and marvel over the chock-full-o-veg goodness of it. You can thank me later.

Sweetcorn, Cherry Tomato & Olive Tart
Serves 4 - 6

1 tbsp olive oil
2 medium onions, thinly sliced
1 ear of corn, steamed and kernels removed from cob
125g cherry tomatoes
6 black olives, halved
handful of oregano, chopped
small handful of chives, chopped
salt & pepper

4 eggs

1/2 cup flour

1 cup milk

1/2 tsp salt

1/4 tsp black pepper

100g grated Gouda

1. Preheat oven to 180C. Heat olive oil in a small saucepan, add onions and saute for 10 minutes or until lightly browned and softened. 
2. Meanwhile, steam corn in its husk, until fully cooked. Remove husk and then, using a knife, cut the kernels off of the cob, discarding the cob. 
3. Lightly grease a round tart pan, then evenly distribute the onions over the base. Follow with corn kernels, whole cherry tomatoes and finally the olives. Scatter oregano and chives over and season with salt and pepper.
4. In a large mixing bowl, beat eggs until frothy, then add flour and milk, beating again until there are no more lumps. Add salt and pepper, as well as the cheese and stir through to combine.
5. Pour egg mixture over the corn, tomato and olive mixture in the tart pan, then place in the oven and bake 20 - 25 minutes or until set. Allow to cool slightly, then cut into wedges and serve with a side salad.

Try using different herbs - perhaps some basil or even woody rosemary - or a special cheese.  A splash of balsamic vinegar definitely wouldn't be a horrible thing either.