Roasted Red Pepper and Corn Tart

This comes from a back issue of the San Francisco Chronicle. I made a few changes, as always: I made my own pie crust, but I used canned corn because I live in the Land of Canned Corn. And I added cheese: a bit of grated Gruyère on the bottom to keep the crust from getting soggy (ha!) and a few dollops of chèvre on top for good measure. Those were the cheeses I had in my fridge: consider getting creative (Cheddar? Pepper Jack?) with what you have in yours. The recipe says it serves 6-8, which is a complete lie. Claire had the last piece this morning for breakfast.

Roasted Red Pepper and Corn Tart

* 1 ready-to-use pie crust

* 1 red bell pepper

* 1 tablespoon butter

* 2 tablespoons minced shallots

* 1 ear corn, shucked and kernels cut off the cob

* 2 eggs

* 1 cup whole milk

* 1 teaspoon kosher salt

* 1/2 teaspoon freshly ground black pepper

* 2 tablespoons chopped fresh oregano or marjoram leaves

Instructions: Preheat oven to 400°.

Place the pie pastry in a 9- or 10-inch tart pan with a removable bottom. Line the pastry with a sheet of aluminum foil and add pie weights, rice or dried beans. Place in the oven and bake until the edges are firm, about 10 minutes. Remove the foil and the weights and bake until the bottom is opaque, about 2-3 minutes. Remove and set aside to cool.

Over an open flame or on a grill, roast the pepper until it is charred. Place it in a plastic bag for 10 minutes, then peel and remove the seeds and the fleshy ribs. Dice the pepper and set aside.

Reduce the oven to 375°.

In a frying pan, melt the butter over medium-high heat. When it has melted, add the shallots and the corn and sauté just until the shallots are translucent, about 1-2 minutes. Remove and set aside.

In a bowl, combine the eggs, milk, salt and pepper and beat with a whisk to blend. Add the oregano or marjoram and the reserved corn and shallot mixture. Squeeze the peppers to remove any excess liquid and add to the bowl.

Pour the mixture into the tart pan and place in the oven.

Bake until slightly puffed and a knife inserted into the middle comes out clean, about 25-30 minutes. Remove to a rack and let cool 15-20 minutes before serving.

To serve, gently slide a knife around the edges to release any pastry that might be sticking, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or at room temperature.