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Savory Corn Tart with Heirloom Tomatoes

Savory Corn Tart with Heirloom Tomatoes


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Ingredients

  • 3 ears yellow or bicolor corn, husked
  • 3/4 Pounds small heirloom tomatoes, cored and sliced thinly
  • 1/3 Cup shredded Parmesan
  • One 9-inch frozen whole-wheat or regular pie crust, kept in pan
  • 1/4 Cup fine yellow cornmeal
  • 2 Tablespoons mixed chopped fresh herbs, such as flat-leaf parsley, oregano, and basil
  • 3 eggs, beaten
  • 3/4 Teaspoons fine sea salt
  • 1 Cup half-and-half

Directions

Preheat the oven to 350 degrees.

Using a serrated knife, remove the kernels from each ear of corn and transfer to a large bowl. (You should have about 2 ½ cups.) Run the dull edge of the knife down each corn cob to remove as much "milk" as possible, adding it to the bowl, and discard the cobs. Add the half-and-half, Parmesan, cornmeal, herbs, salt, and eggs, and whisk until well combined.

Pour into the crust, arrange the pan on a baking sheet, and bake until just set in the middle and golden brown around the edges, 45-50 minutes. Set aside to let cool until just warm, or at room temperature. Top with the tomatoes and serve.

Nutritional Facts

Servings6

Calories Per Serving361

Folate equivalent (total)82µg21%

Riboflavin (B2)0.3mg16.1%


Summer Tart with Tomatoes, Corn, and Bacon

I’m heading out to visit my in-laws in Idaho tomorrow for a few days, and I’m straight up giddy with anticipatory excitement. It’s beautifully peaceful out there, and thanks to #fitnessjourney, I now relish the long hikes and bike rides that terrified/nearly killed me in years past. Plus, I successfully smooth talked my way out of fishing with my roommate (do not want) and surreptitiously replaced myself with his brother, so this will undoubtedly be our best Western sojourn yet!

Given that the 4 th falls on a Thursday this year, and many folks are taking an EXTRA long weekend, it felt timely to share this delightful Summer Tart with Tomatoes, Corn, and Bacon. It’s one of my all-time favorite recipes for easy entertaining, and I hope you’ll consider crushing it with your favorite people this week and all season long.

Here’s the quick breakdown of this sexy summer tart: Sheets of Athens Foods phyllo dough are brushed with garlic-infused olive oil, layered on top of one another, and then topped with nutty Gruyère, juicy heirloom tomato slices, sweet corn, and just enough crumbled bacon for savory flair. The tart is baked until the phyllo becomes perfectly crisp and flaky, the cheese is melted, and the tomatoes and corn are just beginning to caramelize before being showered with fresh basil and drizzled with hot honey. (Deep breath.) Each addictively crunchy bite is a smorgasbord of summer flavors, and you deserve to experience the magic as soon (and as often) as humanly possible. Trust.

I like to slice this tart into squares and serve it as an appetizer (the recipe is easily multiplied if you want to make more than one tart), but it’s also great served as a meal with a big old green salad. Keep that in mind for fancy weeknight dinners, people.

If this summer tart seems intimidatingly impressive, thank you!! But this bad baker is here to assure you that it’s 100% idiot-proof. Athens phyllo dough is super versatile and surprisingly easy to work with (even for the most culinary-challenged folks). To create a tart base, you simply stack about 8 sheets of the phyllo dough, brushing each one with a little oil before layering the next, and then add the toppings. Done and done. The process of stacking and brushing will probably run you about 10 minutes, but it’s pretty painless (and somewhat meditative). And there’s no need to panic if your phyllo stack is a little off-kilter or you tear a few sheets in the process—the layers are very forgiving. Plus, the tart is meant to look “rustic.”

You know it thrills me when you get creative with my recipes, and this summer tart is ripe for personalization. I trust you have plenty of ideas for riffing on this seasonal masterpiece but to be on the safe side, I’m gonna throw out a few ways for you to do you:

  • Choose your favorite cheese. I love the slightly nutty sweetness of Gruyère, but Fontina, Mozzarella, an Italian cheese blend, Parmesan, or goat cheese would all be fabulous. I used a conservative amount (#nakedseason), but you can always be slightly more heavy handed if you wish. You can also ditch the cheese to keep this tart dairy-free. It has plenty of flavor without it.
  • I love taking advantage of summer’s heirloom tomatoes for this tart, but feel free to use any tomato(es) you like. (I sometimes use halved cherry tomatoes, which works beautifully. Just place them cut side up on the tart.) Not into tomatoes? Sub sliced peaches or nectarines—they’re outrageously delicious.
  • Crispy bacon tends to be a crowd-pleaser, but prosciutto, bresaola, soppressata, or sausage are delightful alternatives. Or go meatless. I dare you.
  • Play with herbs. In addition to basil, fresh thyme, chives, tarragon, or parsley are all great additions to the summer flavor party. You can also mix some finely chopped herbs into the oil mixture used to brush the phyllo if you’re feeling wild.

Summer Tart with Tomatoes, Corn, and Bacon (Serves 8 as an appetizer 2-4 as an entrée depending on appetites)
Ingredients:
1/3 cup extra-virgin olive oil (melted butter or ghee is also great), plus extra as needed
1 large garlic clove, grated or finely minced
Pinch of salt
Freshly ground black pepper
8 sheets Athens Foods phyllo dough
½ cup grated Gruyère cheese
1 medium heirloom tomato (or tomato of your choice), sliced into thin rounds
½ cup sweet corn kernels (roughly ½ ear of sweet corn—save the rest for another use)
2 slices cooked bacon, crumbled
For serving:
Fresh basil leaves
Hot honey (I like Red Clay brand) or regular honey

-Bring the phyllo dough to room temperature. To prevent the dough from drying out, place the phyllo between damp towels.

-Preheat the oven to 375°F. Line a baking sheet with parchment, aluminum foil, or a silicone baking mat. (If using foil, spray with nonstick cooking spray.)

-Add the olive oil and garlic to a small bowl. Season with a generous pinch of salt and pepper and whisk to combine.

-Place one sheet of phyllo on the prepared baking sheet. Lightly brush with the olive oil mixture. Layer with another sheet of phyllo, brush with oil, and repeat with the remaining sheets of phyllo. (If you run out of olive oil or butter, don’t panic. Simply add use a little more. Duh.) While you’re working with the phyllo, re-cover the dough every time you remove a sheet to keep it from drying out.

-Sprinkle the cheese on top of the stacked phyllo, leaving a roughly 1-inch border around the tart. Top with tomato slices, corn, and bacon.

-Fold the dough in on itself on all four sides of the tart to create a border. (You can skip this step if you like.)

-Transfer the tart to the oven and bake for 20-25 minutes until the phyllo is golden brown.

-Top the tart with basil and drizzle with hot honey. Slice and serve.


Corn and Heirloom Tomato Tart

With two of summer's best vegetables, this is the perfect dish for the season. Make for a picnic and share with friends. Remember, the dough can be kept refrigerated for up to two days or frozen for up to a month. After baking, the crust can be kept at room temperature for up to eight hours. Bon appétit!

Tart shell Ingredients:

  • 1 1/4 cups all-purpose flour
  • 8 tablespoons cold unsalted butter, cut into pieces
  • 1/8 teaspoon salt
  • 1 large egg, lightly beaten
  • Dried beans or rice for baking

Tart shell instructions:

  1. Combine flour, butter and salt in a food processor and pulse until crumbly. Add egg and pulse until moist curds form.
  2. Turn the dough out onto a work surface and knead once or twice to pull it together.
  3. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Center a rack in the oven and preheat to 350°. Place a fluted 9-inch tart pan with a removable bottom on a baking sheet. Lightly dust a work surface and the top of the dough with flour.
  5. Roll the dough out into a round that is approximately 10 inches in diameter and 1/8 inch thick. Fit the dough into the bottom and against the sides of the fluted pan. Trim excess dough even with the pan’s rim and with the tines of a fork, poke a few holes on the bottom.
  6. Line the crust with a parchment paper or wax paper round and fill with dried beans or rice. Bake for 18 to 20 minutes. Remove the paper and beans, and bake 3 to 5 minutes more, or until lightly colored. Transfer to a rack to cool.

Filling ingredients:

  • 3 tablespoons unsalted butter
  • 1/4 cup onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup heavy cream
  • 1 1/2 cups corn kernels
  • 4 eggs, plus 2 egg yolks
  • 3/4 cup scallion, slivered
  • 1/2 pound cherry tomatoes, halved
  • 1/4 cup parmesan, grated
  • 1/2 teaspoon smoked paprika
  • 1/3 cup panko breadcrumbs
  • Salt and freshly ground white pepper
  • Splash of Tabasco sauce

Filling instructions:

  1. Lower oven to 300°. Melt 1 tablespoon of butter in a medium saucepot over medium heat.
  2. Add the onion and garlic, and cook, stirring for 4 minutes, or until the onions are translucent. Add the corn with a sprinkle of salt and pepper and cook, stirring for 5 minutes. Scoop 1/2 cup of the corn mixture into a medium bowl.
  3. Add the cream to the saucepot, bring to a simmer and transfer to a blender. Puree until smooth and transfer to the bowl with the corn.
  4. Whisk in eggs, yolks, 1/2 cup scallion, Tabasco, and another sprinkle of salt and pepper until well combined. Pour the mixture into the prepared tart shell and transfer to the oven to bake 25-30 minutes, or until the custard is set.
  5. Meanwhile, melt remaining butter in the microwave, transfer to a small bowl and toss with the remaining scallion, tomatoes, parmesan cheese, smoked paprika, breadcrumbs, and salt and pepper to taste.
  6. Once custard is set, arrange tomato mixture on top and return to the oven for 15 minutes, or until tomatoes are soft and crumbs are golden. Rest tart for 20 minutes before slicing.

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Tomato and Cheddar Tart with a Savory Parmesan Crust

Pumpkin spice lattes are back at Starbucks, and here I am posting a summery tomato tart recipe. I think I'm in denial that summer is almost over, or rather, I'm convinced that I haven't eaten nearly enough tomatoes this season. So until the leaves have completely fallen off the trees and my basil plant is dead, I am going to live this season out to the fullest. In all seriousness, though, I have a pumpkin recipe coming next week. I wouldn't do that to you guys.

So, for one last summer hurrah, I bought some end of the season heirloom tomatoes and a tub of salted caramel gelato - for good measures. The tomatoes had been sitting on the counter for a couple of days, destined to turn into a pile of mush. The gelato, on the other hand, completely gone. I was going to use the tomatoes in a scramble, but then we went out for brunch. I was going to use them for TLT's (tempeh lettuce tomato) sandwiches, but then we decided to go to the state fair where I ate so much fair food that I couldn't even stomach another bite.

Last night, after a long day spent in the kitchen, fixing our crooked tile backsplash and our janky outlets, we went for a pre-dinner walk where I dreamed up a recipe for this tomato and cheddar tart. It's more of a quiche rather, but I like to call it a tart because I think the word 'quiche' sometimes throws people off.

I've been doing a lot of experimenting lately with egg tarts - some for work, the rest for my own personal enjoyment. I've narrowed in on a crust that I find to be a perfect vessel for any savory pie. I add a generous handful of freshly grated Parmesan cheese which transforms the crust into something more reminiscent of a cheddar croissant. I, of course, add a generous portion of sharp cheddar to the base of the tart before I add the eggs. A thick layer of the juiciest tomatoes on top with a sprinkle of kosher salt and freshly cracked black pepper complete this dish. I'm really fond of tomato tarts. The combination of the acidity from the tomatoes and the salty savoriness from the eggs, cheese, and crust is something incredible.


  • ¾ cup whole-wheat pastry flour (see Note)
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ⅓ cup extra-virgin olive oil
  • 5 tablespoons cold water
  • 3 large eggs
  • 1 cup low-fat milk
  • ½ cup shredded sharp Cheddar cheese, divided
  • 2 medium tomatoes, sliced
  • 1 cup fresh corn kernels (about 1 large ear see Tip) or frozen
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper

To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.

Preheat oven to 400 degrees F.

Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.

To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.

Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.

Ingredient note: Look for whole-wheat pastry flour in large supermarkets and natural-foods stores. Store it in the freezer.

Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.


Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust

Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust by Baking The Goods.

Ok, I will get to the Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust in a minute. First, I just need to start by saying that it’s been an emotional week, in a good way, and I am feeling so many feelings right now. So if this post gets a little too real for ya, just skip ahead to recipe.

I’m a straight shooter so I am just going to go right out and say it, my early childhood was not easy. The first few years of my life I was raised by a girl who found herself as a single mom at age 20. We didn’t have much and struggled through some pretty tumultuous times full of fear, trauma and poverty. As much as I think I’d like to forget some of those early memories, at times, I know that they shaped me into the person I am today. The scars, both emotional and one pretty gnarly scar that covers most of my inner right arm, are with me for life. And they are part of my story.

Yikes! That got real, quick. Enough Debby Downer business. Thankfully, things turned around for both my Mom and I. She is now a committed and caring social worker who works with families in far worse situations than we endured and helps them restore their lives and families. She married a man who’ve I’ve had the honor of calling Dad since I was 4 years old and they are together and in love to this day. My Dad picked us up out of a pretty dire existence and turned our lives around. Soon after they were married, we all moved into a tiny white house in a part of town that wasn’t quite as shady as our previous apartment. For the first time in my life I had my own space and they let me decorate it as I wished. I vividly remember lining up my few worldly possessions along one wall, a tiny hand painted antique chair with a woven seat, an old worn out teddybear named Maynard with hard plastic eyes, and a happymeal box and toy from McDonalds. That may have been the happiest moment of my tiny little life, up until that point.

Another turning point came that spring when my Mom bought me a package of cherry tomato seeds and we planted them together in our small backyard garden. After years of eating mostly pre-packaged, non-perishables from the Food Bank, I developed an undying love of fresh vegetables. Cherry tomatoes had become my favorite candy and growing my own was a dream come true. I can still taste the green grassy flavors, followed by an acidic burst of sweet and tart tomato goodness of those vine ripened miracles. Those hand grown cherry tomatoes were honestly the best thing I had ever tasted. To this day, I seek out those itty bitty cherry tomatoes every summer and pop them like candy.

As an ode to my deeply rooted love of tomatoes, I developed this recipe for Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust. The heirloom tomatoes, both large and small, taste of bright summer sunshine. The grilled corn just adds to that summery goodness with sweet and lightly charred flavors. Then, inspired by my all time favorite recipe, my Apple Cheddar Pie, I incorporated Tillamook smoked black pepper cheddar into the savory crust. Because if sharp cheddar tastes good with apples, it is ridiculously yummy when paired with ripe and juicy heirloom tomatoes.

These Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust are the epitome of savory summer flavors. All of the ingredients play off one another and create a no fuss, no muss, picture perfect summer staple. If you have access to the bounty of tomatoes offered up by the sweet sunshine, I highly recommend fixing up these Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust. And if you’re lucky enough to have a small space to plant tomato seeds, you can literally reap what you sow. And who wouldn’t want to reap a heap of garden fresh tomatoes?

I generally mix up my pie or galette dough with my trusty pastry blender. The design dork in my loves the way my upside down hand is mimicking the blades of the pastry blender in this shot.

Ice cold vodka is my ace in the hole for flaky, tender pie and galette dough.

The galette dough should be rough and shaggy with big shreds of cheese, this gives it texture and layers.

Gather the galette dough into 6 rough rounds then wrap in plastic wrap and chill in the fridge for at least 1 hour.

This glorious heap of heirloom tomatoes is all I want to eat.

Slice the heirloom tomatoes about 1/4″ thick, then sprinkle with sea salt.

Layer the sliced and salted tomatoes between paper towels to draw out the moisture.

Grill up the corn if you wish. I like a bit of char flavor on mine.

All of the toppings for the Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust.

Roll out the galette dough and top with with layers of heirloom tomatoes, grilled corn and fresh herbs.

Brush the edges of the shaped galettes with a peppery egg wash just before baking.

The galettes come out of the oven bright and colorful. Just top some more fresh herbs and a bit of fresh ground pepper to amp things up.

This recipe makes 6 Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust. Basically 6 personal pan pizzas but so much yummier.


Zucchini and Corn Tart

It's not quite a quiche, nor is it a gratin, but something in between. This zucchini and corn tart makes for a delicious vegetarian supper or a perfect brunch feature. It's a great way to use up any of that late summer zucchini too.

Has your tart pan been lonely? Have you not spent enough time with it? Maybe it’s time you did and here’s a perfect way for you and your tart pan to get back on track. Zucchini is the main focus of this zucchini and corn tart, but there’s a hidden layer of tomato sauce at the bottom which gives this tart such a nice zing of savory satisfaction. It only takes a few minutes to whip that layer up and it more than delivers on your time spent. Of course, if you are in a pinch, you could use some of your favorite jarred tomato sauce instead.

For the best results, make sure you slice the zucchini evenly. I like to use a mandolin slicer for this task – it’s much faster and the resulting slices are 100% evenly sliced. It might feel a little odd to do so, but tossing your perfect slices of zucchini with cheese, egg and milk is the best way to make sure every slice of zucchini is coated evenly.

I recommend putting your tart pan on a baking sheet (or at least placing a baking sheet on the rack below the tart) and in fact, I recommend doing this any time you are using a tart pan with a removable bottom or a springform pan. You never know when butter or egg or juices from foods will seep out through the bottom of the pan. (More often than not, if you put the baking sheet below the tart pan, you won’t have any spill at all, but I’d much rather put away a clean baking sheet than clean my oven.)

You can serve this tart hot or cold. I like it best somewhere in between the two, plus letting it cool for just a little while lets the tart set up a little and that makes it easier to slice.


Heirloom Tomato & Sweet Corn Tart w/ Smoked Gouda Crust (For Two!)

Tomatoes and corn are at their peak right now, and I am loving every second.

My kitchen has transformed into a literal FEAST of romas, beefsteaks, heirlooms, and husks, it’s seriously amazing. And while galettes, pies, and dips are all perfect ways to use them, sometimes I need something petite. And that’s how I ended up with this delightfully dainty tart. Because when you have just a handful of goodies about to spoil, this is the ideal way to use them.

Whenever I’m cooking for two I like to utilize small appliances, too. Kitchens are built for many, so revving up my hot, loud, impossible-to-clean oven for a small-scale dish often feels ridiculous. So when I need the power and function of a full-size oven without the needless baggage, I use the KitchenAid® Compact Oven. It fits comfortably on my countertop, is easy to clean, AND doesn’t turn my kitchen into a sauna. But most importantly – it works.

Crispy, crunchy, perfectly cooked dishes slide out of it every time, this heirloom tomato & sweet corn tart included.

You start by making a homemade dough to serve as the base of the tart. A simple combination of flour, butter, salt, sugar, and water is all it takes, and I promise even novices can handle this. A few stirs, a touch of kneading, and boom! Dough is made. Wrap it tightly in plastic wrap and chill in the refrigerator for 45 minutes (or up to 36 hours!), then begin working on your other ingredients.

Freshly sliced tomatoes and corn work best here, so get ready to use those biceps. For the corn, I always use sweet cobs – yellow or white is fine – and when it comes to the tomatoes, variety is key. Deep blood red, bright green, and sunset orange heirlooms make this a standout, so when you’re buying them, think bold. Anyway, slice up the tomatoes, remove the corn kernels from the cobs, and clean up your prep space. By the time that’s all finished, the dough should be close to set.

Roll out the dough on a floured surface into a rectangle that’s about 1/8” thick, then transfer to the KitchenAid® Compact Oven’s broil pan. Not only does this come included (yes!), it’s the PERFECT size for twosome cooking. Sprinkle the grated smoked gouda all over the crust, then layer with sliced tomatoes and corn. Drizzle everything with olive oil and seasoning, then gently roll up the dough to create a proper crust. Lastly coat the dough in egg wash, then bake!

In just 1 hour you’ll be slicing into sweet, savory, crispy deliciousness.

The Compact Oven’s convenient “bing!” will let you know when the tart is finished. And when you hear that noise, TRUST that you are in for one seriously delicious dish. The tomatoes roast perfectly, the corn crinkles ever so slightly, and the dough? Buttery, flaky, heaven.

Personally, I love how the smoked gouda lends a luscious taste of creaminess without distracting from the tomato and corn’s freshness. It’s a little extra kick + “oomph” that’s still polished and proportionate, making it the ideal accompaniment to this dish. If summer were a hug, it would probably be this tart. And best of all? This is really, truly, for TWO!

Slice it into six equal slices, pour the wine, and enjoy.

This recipe was created in partnership with KitchenAid®. All opinions are my own.


How about this simple tomato tart?

This is such an easy tomato tart. It only uses a few ingredients and tastes absolutely gorgeous. The base is puff pastry, top it soften and then add the cooled onion and garlic. Lay the tomato slices over the top and tear apart the fresh mozzarella and sprinkle over the top. Bake it and that’s all it takes to make this easy tomato mozzarella tart. It’s sure to be a family favourite from the minute it comes out the oven!

Under the thick layer of juicy tomatoes is a really simple onion, garlic, chilli and basil layer which adds such a rich flavour to the tart.

Breaking up a ball of mozzarella and scatter over the tomatoes. Add a few basil leaves too. They will dry out in the oven but they still look good and taste great. Plus, basil goes so perfectly with tomatoes and mozzarella that it just wouldn’t be complete without it!


Savory Corn Tart with Heirloom Tomatoes - Recipes

As summer is quickly winding to an end (hope that all of you had a great Labor Day weekend), I like to look for recipes that use up the wonderful corn and tomatoes that are so bountiful this time of year. I saw this recipe by Daniel Boulud in Elle Decor magazine a few weeks ago and stopped drooling long enough to tear it out and set it aside to try. I am obsessed with heirlooms tomatoes, so I knew that this was going to be a good one but after reading the accompanying article where he described the tart as “Martha’s Vineyard meets Saint-Tropez” I couldn’t wait to make it. It’s a classic pâte brisée crust filled with a custard that’s half pureed and half whole sautéed fresh corn and onion. The tart is then topped with a mélange of heirloom tomatoes and smoked paprika seasoned breadcrumbs that give the whole thing a really satisfying crunch. I paired the tart with a rosé wine (Chateau L’ermitage is my favorite) that went perfectly with the sweetness of the corn. The whole thing was incredible and a perfect end-ofo-summer recipe, I can’t wait to make it again!

Start by making your pâte brisée. I make mine slightly different from the recipe that was in Elle Magazine and I always have extra that I keep in my freezer. That way I just have to pop it in the fridge the night before I make a tart or a pie and I’m good to go! Combine 2 1/2 cups of flour, 1 tsp salt and 1 tsp sugar in the bowl of a food processor and pulse to combine. Add in 2 sticks cold unsalted butter cut into small pieces and pulse until your mixture resembles a coarse meal. Add in 1/4 cup ice water a little at a time while pulsing until your dough just starts to come together (you don’t want it too wet). Turn out onto the counter and knead together, divide into two even discs and wrap in plastic. You only need one disc for this recipe so put one in the fridge for at least 30 minutes and throw the other one in the fridge for another time!

Center a rack in your oven and preheat it to 350 degrees. Roll your pâte brisée into about a 10″ circle that’s 1/8″ thick. Carefully place it over a 9″ fluted tart pan with a removable bottom and gently push it down into the pan. Trim some of the excess to make it easier for you and then use your index finger and thumb to press into the fluted edges. Roll your rolling pin over the top of the tart pan as an easy way to get rid of the excess dough. Dock the bottom of the shell with a fork and freeze until firm, about 20 minutes. Cut a 10″ round out of parchment paper, place it in the tart shell and fill it with dried beans or pie weights. This will help to keep the shape of the shell and stop the bottom from bubbling up. Bake like this for 20 minutes and then carefully remove the parchment and the weights. Place back in the oven and bake for 3-5 minutes more until lightly browned. Set aside in the tart pan on a baking rack to cool while you make the filling. Knock the temperature of the oven down to 300 degrees.

In a medium sauté pan over medium heat, melt 1 tbsp unsalted butter. Add in 1/4 cup chopped white onion and 2 minced garlic cloves. Cook while stirring for 4 minutes until the onions are soft and translucent. Add 1 1/2 cups fresh corn kernels (from about 2 big ears of corn) and season with salt and pepper. Cook for 5 minutes and put 1/2 cup of the corn mixture in a large mixing bowl. Add 1 cup heavy cream to the pan and bring to a simmer.

Transfer the mixture to a blender and blend until smooth. Pour into the mixing bowl with the whole corn and add 3 whole eggs, one egg yolk, a dash of hot sauce and a sprinkle of salt and pepper. Whisk together well and pour into the tart shell (not all of my filling fit into the shell, you may have some leftover). Bake until the custard is just set, about 25-30 minutes.

While the custard is baking you can prepare the tomato mélange for the topping. In a medium mixing bowl toss together 1/3 cup panko breadcrumbs, 1/4 cup grated parmesan cheese, 1/2 tsp smoked paprika, a sprinkle of salt and pepper. Add in 2 tbsp melted unsalted butter and toss. Add 1/2 lb heirloom tomatoes our farmer’s market had heirloom cherry tomatoes so I just halved them and quartered the larger ones, but you can also use regular heirloom tomatoes by cutting them into bite sized pieces. Put the topping over the tart and bake for 15 minutes more until the tomatoes are softened and the breadcrumbs and lightly golden.

Allow the tart to cool on a wire rack in the pan for about 15 minutes before removing it and cutting the slices. I served ours with a green salad and ate it both warmed and cold, it was great both ways!



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