Savory Corn Tart With Heirloom Tomatoes

4 from 1 ratings

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.

Servings

servings

Ingredients

3 ears yellow or bicolor corn, husked
3/4 pound 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 tablespoon mixed chopped fresh herbs, such as flat-leaf parsley, oregano, and basil
3 eggs, beaten
3/4 teaspoon 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.