Creole Onion, Corn and Provolone Tart with Toasted Oregano

Instructions

1. 1

   1. Preheat the oven to 375 °F / 190 °C. Lightly grease a 24 cm tart pan with a few drops of the olive oil.

2. 2

   2. In a bowl, mix the all-purpose flour with 1/2 teaspoon salt. Add the cold butter cubes and rub them in with your fingertips until the mixture looks sandy.

3. 3

   3. Add 1 egg and the cold water. Bring together without overworking until a dough forms. Wrap and chill for 15 minutes.

4. 4

   4. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the onion, red bell pepper, garlic, sugar, and 1/2 teaspoon salt. Cook for 12 minutes, stirring, until the onion is soft and lightly golden.

5. 5

   5. Add the corn kernels, sweet paprika, and black pepper. Cook 3 minutes more. Add the dried oregano and toast it for 30 seconds to release its aroma. Remove from the heat and let cool slightly.

6. 6

   6. In another bowl, whisk the 3 eggs with the heavy cream. Add the grated provolone cheese and chopped fresh parsley. Fold in the warm onion and corn mixture and stir well.

7. 7

   7. Roll out the dough on a lightly floured surface into a circle about 30 cm wide. Line the tart pan, shape the edges, and prick the base with a fork.

8. 8

   8. Pour the filling into the crust and spread it evenly. Bake for 40 to 45 minutes at 375 °F / 190 °C, until the center is set and the top is golden.

9. 9

   9. Let the tart rest for 10 minutes before unmolding and slicing so the filling can settle. Serve warm or at room temperature.