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Corn, Bacon, and Green Onion Tart

Yield 4 servings
Refrigerated pizza dough tends to draw up when it's first removed from the can. Let the dough rest a few minutes before you begin to work with it so it will be more pliable


  • 2 slices applewood-smoked bacon (such as Nueske's), chopped
  • 2 cups fresh corn kernels
  • 1/2 cup chopped green onions
  • 1 cup 2% reduced-fat milk
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1 (10-ounce) can refrigerated pizza crust dough

Nutrition Information

  • calories 397
  • caloriesfromfat 29 %
  • fat 13 g
  • satfat 5.1 g
  • monofat 5 g
  • polyfat 2.1 g
  • protein 18 g
  • carbohydrate 52.9 g
  • fiber 3.6 g
  • cholesterol 70 mg
  • iron 2.6 mg
  • sodium 997 mg
  • calcium 182 mg

How to Make It

  1. Preheat oven to 375°.

  2. Cook bacon slices in a large nonstick skillet over medium-high heat 3 minutes or until bacon is lightly browned. Add corn and onions; sauté 3 minutes. Place the corn mixture in a large bowl. Add the milk, 2 tablespoons cheese, salt, pepper, egg whites, and egg; stir until well blended.

  3. Coat a 10 1/2-inch round removable-bottom tart pan lightly with cooking spray. Unroll dough onto lightly floured surface, and let rest 5 minutes. Pat dough into bottom and up sides of prepared pan. Place the pan on a baking sheet. Pour bacon mixture into the dough, and sprinkle with 2 tablespoons cheese. Bake at 375° for 25 minutes or until set. Cool tart in pan 10 minutes on a wire rack.