Fresh food. Simple and seasonal. Mostly Mediterranean.




Corn and Tomato Tart

J.W.

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I refuse to buy tomatoes or corn anytime but late-summer, when they’re in season, fresh off the farm, and bursting with deliciousness. So it’s a long wait each year for my absolute favorite savory tart. But alas, the season is finally upon us. This tart from Verrill Farm, one of my favorite farm stands in Concord, Mass., captures the best of late-summer in New England, and it’s drop-dead gorgeous, too. Bring it to a potluck, and your friends will all clamor for the recipe. Or just make it for yourself and savor every last sensational bite.


CORN AND TOMATO TART

Crust
Ingredients

Custard
Ingredients
Instructions

1. Heat oven to 375 degrees. In a food processor, pulse together flour, butter, and salt until mixture resembles corn kernels. Add water, and pulse just until the mixture forms a ball. Roll out dough and place in pie pan. cover with parchment paper and a handful of dried beans or pie weights. Bake 15 minutes.

2. In a medium saucepan over medium heat, saute onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn kernels and cook about 8 minutes. Season to taste with salt and pepper.

3. Put half of the corn mixture into the baked pie crust. Layer grated cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top.

4. In a small bowl, whisk together eggs, milk, and cream; pour egg mixture over tart. Bake 30 minutes until tart is golden brown.


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