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Skillet Corn Tart

Skillet Corn Tart

Servings: 6 slices

  • 1 frozen pie shell; defrosted
  • 3 whole eggs (room temperature)
  • 1 cube (about 1/2 lb.) farmers cheese
  • 1 (8 oz.) package shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 3/4 cup heavy cream
  • 2 tsp. mixed dried herbs
  • 1 tsp. cracked pepper
  • 1 (2 oz.) jar pimentos; drained well
  • 1 (15 oz.) can Glory Foods Skillet Corn; drained well


  1. Heat oven to 425°F.
  2. Pre-bake pie shell for 6-7 minutes until bottom of shell starts to turn a light golden brown; remove from oven and turn down heat to 350°F.
  3. In a large bowl, whisk together the eggs, farmers cheese, mozzarella cheese, Parmesan cheese, cream, herbs and pepper. When mixed thoroughly, stir in pimentos and Glory Foods Skillet Corn.
  4. Transfer corn mixture to prepared pie shell and place back in oven.
  5. Bake for 50-55 minutes until center is set (if crust starts to get too dark, cover with tin foil).
  6. Cool for 15 minutes before slicing. Serve with a crisp, green salad.

Recipe by Michaela Mercer Rosenthal,