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.
- 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.