Savory Corn Tart with Heirloom Tomatoes

Savory Corn Tart with Heirloom Tomatoes
Contributor
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.

6
Servings
134
Calories Per Serving
Deliver Ingredients

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

Total Fat
4g
6%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
21g
16%
Protein
5g
11%
Vitamin A, RAE
32µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
142mg
14%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Phosphorus, P
106mg
15%
Selenium, Se
3µg
5%
Sodium, Na
198mg
13%
Water
51g
2%
Zinc, Zn
1mg
13%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.