Fiesta Corn Tart

(4)
  1 reviews
  • 10 min prep time
  • 1 hr 15 min total time
  • 7 ingredients
  • 12 servings

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
cups finely shredded taco-flavored Mexican cheese blend (8 oz)
1
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
1
cup whipping cream
2
eggs
1 1/2
cups Old El Paso™ Thick 'n Chunky salsa
Fresh cilantro sprigs, if desired

Directions

  1. 1 Heat oven to 375°F. Place pie crust in 9-inch tart pan with removable bottom. Press in bottom and up side of pan, trimming excess dough as necessary.
  2. 2 Sprinkle cheese in crust-lined pan. Evenly spread corn over cheese. In small bowl, beat whipping cream and eggs with whisk. Pour egg mixture over corn.
  3. 3 Bake 45 to 50 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve with salsa; garnish with cilantro.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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