Morel

Preheat your oven to 375°F (190°C) and lightly grease a tart pan or baking dish with butter or oil.

In a mixing bowl, combine the cornmeal with a pinch of salt and a generous amount of freshly ground black pepper, then gradually stir in enough milk to form a thick, spreadable batter.

Press or spread the cornmeal mixture evenly into the bottom and up the sides of the prepared pan to form the base and crust, ensuring an even thickness throughout.

Pre-bake the cornmeal crust in the preheated oven until it is just set and lightly golden at the edges.

In a separate bowl, whisk together the eggs and remaining milk until fully combined and smooth, then season generously with black pepper.

Remove the pre-baked crust from the oven and carefully pour the egg and milk custard mixture evenly into the crust.

Return the filled tart to the oven and bake until the custard is set, slightly puffed, and golden on top with no jiggle remaining in the center.

Remove the bake from the oven and allow it to cool for at least 10 minutes before slicing and serving warm or at room temperature.