Corn And Fish Tart

Modified from a recipe from Florence Fabricant, New York Times

Crust

Choose your favorite shortcrust, non-sweet pastry for a nine-inch tart.

Filling Ingredients

• 1 T. butter
• ½ C. finely chopped onion
• 1½ C. corn kernels (2-3 ears)
• Fresh herbs (The herbs you use will depend on the fish you use. Lobster and crab will pair well with 1-1 ½ T. fresh tarragon, while 2 T. fresh dill is a good match for salmon and smoked trout.)
• 1-2 pinches cayenne
• ¾ C. whole milk
• 2 large eggs, beaten
• ¼ C. heavy cream
• Choice of fish (meat from one cooked, one-pound lobster OR 6-8 oz. crab meat OR 8oz. poached salmon OR 4-8 oz. smoked salmon or trout)
• Grated zest of 1 lemon (if using lobster) or half that much for other fish
• Salt and ground black pepper

Preparation

1. Pre-bake the crust at 425 degrees for 10 minutes, until pastry is light brown. Remove from oven, but leave the oven on.
2. Melt butter in a saucepan. Add onion and cook on low until soft but not brown, about 5 minutes. Stir in corn, herbs, cayenne and milk. Bring to a simmer, then remove from heat.
3. In a bowl, beat eggs and cream together, then slowly stir that mixture into the saucepan. Add fish and lemon zest, season to taste with salt and pepper.
4. Ladle mixture into prepared tart shell. Bake 10 minutes. Reduce heat to 350 degrees and bake 20-30 minutes more, until top is firm to the touch, and a knife inserted in the filling comes out clean.
5. Remove from oven and let rest 10 minutes before serving.