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Savory Corn Tart with Heirloom Tomatoes


Savory Corn Tart with Heirloom Tomatoes

This showstopping tart makes a great brunch dish, but would be especially fun served at a picnic. Slice the juicy, ripe heirloom tomatoes just before serving.

Click here to see 7 Essential Heirloom Tomato Varieties.


  • 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


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.