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Savory Corn Tart with Heirloom Tomatoes

Savory Corn Tart with Heirloom Tomatoes
Whole Foods Market

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.

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
Total Fat19g29%
Sugar7gN/A
Saturated8g42%
Cholesterol99mg33%
Protein10g20%
Carbs40g13%
Vitamin A117µg13%
Vitamin B120.4µg6.7%
Vitamin B60.2mg9.6%
Vitamin C12mg19%
Vitamin D0.5µg0.1%
Vitamin E1mg6%
Vitamin K18µg22%
Calcium171mg17%
Fiber3g14%
Folate (food)51µgN/A
Folate equivalent (total)82µg21%
Folic acid19µgN/A
Iron2mg13%
Magnesium45mg11%
Monounsaturated7gN/A
Niacin (B3)2mg11%
Phosphorus210mg30%
Polyunsaturated2gN/A
Potassium422mg12%
Riboflavin (B2)0.3mg16.1%
Sodium517mg22%
Thiamin (B1)0.2mg12.7%
Zinc1mg8%