- Pan: 2, 8 inch pans
- 4 Chipotle Corn and Chive Vedgee wraps
- 10 ounces cherry tomatoes, halved
- 1 1⁄2 cups fresh corn kernels
- 1 medium onion, diced
- 3 medium cloves garlic, minced
- 3 tablespoons fresh thyme, stems removed and chopped
- 2 tablespoons fresh chives, chopped
- 1⁄2 cup sour cream
- 1⁄2 cup heavy cream
- 1 whole large egg
- 1 large egg yolk
- 5 tablespoons olive oil, plus extra for brushing
- 1 teaspoon salt plus extra for seasoning
- 4 teaspoon black pepper plus extra for seasoning
Preheat oven to 375°F
Toss tomatoes with 2 tablespoons of olive oil and season with salt and pepper. Place tomatoes on a rimmed baking sheet. Roast for about 40 minutes, stirring occasionally until slightly browned. Set aside.
Warm the Vedgee wraps in a microwave for 20 seconds until soft. Lightly brush the wraps with olive oil and place 2 wraps into each of the cake pans. Bake the Vedgee crust at 375°F for 15-20 minutes or until golden brown.
While tomatoes are cooking, in a skillet over medium heat, heat 2 tablespoons of olive oil until shimmering. Add onion and garlic, cooking until softened and slightly brown. Add the thyme and cook for about 2 more minutes. Remove from pan and set aside. Turn heat up to medium-high, add last tablespoon of olive oil and corn, season with salt and pepper and cook for about 3 minutes, until slightly brown. Remove from pan and set aside. Mix together corn, tomatoes, chives and onion mixture.
In a separate bowl, whisk together sour cream, heavy cream, eggs, 1 teaspoon salt and 3⁄4 teaspoon pepper to make the custard.
Divide corn and tomato mixture between the 2 baked crusts. Pour custard over corn and tomato. Bake at 350°F for 35-40 minutes, until custard is set and slightly puffed.
Remove from oven, let sit 10 minutes. Remove from pan and continue to cool on a wire rack. Serve warm or at room temperature.