Corn Tart

Ingredients:
1 tablespoon butter
1 small onion, chopped
2 eggs, hardboiled, peeled and chopped
5 ears of corn or 1 can of creamed sweet corn
2 tablespoons milk
1 tablsepoon cornstarch
1 cup shredded mozzarella cheese
2 tarta shells-storebought or made-from scratch pie crust Pillsbury Pie Crusts also work.
salt, to taste
pepper, to taste

Directions:

1- Preheat the oven to 350 degrees Fahrenheit. 

2- Heat the butter in a skillet over medium-high heat and saute the onions until translucent.  If you are using corn on the cob, boil the cobs until tender, cool, and grate the kernels using the coarse side of a cheese grater.  Add the corn, to the onion mixture.  Add the milk and cornstarch, and stir until thickened.  Add the sugar, salt, and pepper to taste.  Stir in the cheese.  Heat through until the cheese is melted.  Remove form heat and let cool slightly.

3- Put 1 pie crust onto a round pan.  Put corn mixture onto the center of the pie crust.  Sprinkle with chopped egg pieces.  Cover with second pie crust round and seal the edges by twisting the dough, or pressing with the tines of a fork so that none of the filling seeps out during baking.

4- Bake until crust is golden brown, about 35-40 minutes.  Cut into wedges, and serve hot, cold, or at room temperature.