8.14.11 Tomato & Corn Tart
Thank you all for your favorite soup recipes. I can't wait to give them a try when the weather cools down a bit! As for the the (randomly selected) winner of the Better Than Bouillon contest... congrats to Cookie & Kate (who, by the way, has a GORGEOUS blog that you must check out).
Today I want to share you with one of my summer staples. This tart has made the rounds at numerous cookouts since my cousin first made it 3 years ago, and we haven't grown tired of it since. It is perfectly simple to whip up after a day in the sun, and most importantly it tastes like summer in every bite!
Tomato & Corn Tart
serves 4-6 . adapted from Yankee Magazine
3 T olive oil
1 medium onion, chopped
1 garlic clove, minced
5 ears of corn, kernels cut off
1 t salt
1/ 4 t black pepper
1 deep dish, pre-baked pie crust
1/2 c grated Cheddar cheese
2 large tomatoes, sliced
1/4 c grated Parmesan cheese
3 scallions, chopped
3 large eggs
1/2 c milk
1/2 c heavy cream
Preheat oven to 375F.
In a medium saucepan, heat olive oil over medium heat. Saute onions and garlic in olive oil until onions just begin to brown, 5-7 minutes. Add corn kernels and cook, 8 minutes. Stir in salt and pepper. Pour half of the corn mixture into pie crust. Scatter Cheddar cheese evenly on top. Add remaining corn mixture. Top with tomatoes, in an even layer, then Parmesan cheese and scallions.
In a small bowl, whisk together eggs, milk, and cream. Pour over tart.
Cover with foil and transfer to oven Bake 30 minutes. Remove foil, and bake an additional 20-30 minutes until tart is golden brown, and center is set.
Reader Comments (14)
This looks gorgeous! The local tomatoes are so sweet now - can't wait to try the recipe out. Have a beautiful end of August, Erin!
a beauty.
Thank you for the mention, Erin! That was really sweet of you. I will keep an eye on my mailbox for the bouillon. Can't wait to make lots of soup and vegetarian chili with it this fall! Thank you thank you!
This looks divine! I made my first corn and tomato pie/tart last summer and I've been waiting to give it another whirl!
A perfect solution to the pile of fresh vegetables sitting on my counter. I love the flavors featured in your recipe. It looks incredibly delicious!
love to new look Erin!
tomatoes! corn! hello August. sounds pretty great.
That looks amazing! Can't wait to try it
Mmmm this is right up my alley!
Well, first of all, very good. But I had way too much stuff to fit in a pre-baked pie shell so I eliminated about 1/3 of corn mixture and still had to leave out some liquid mixture. Maybe my ears of corn were too large. But really good!
Hi Dawnette~ Glad you enjoyed! I updated the recipe as I normally use a deep-dish pie crust (and even then it is very full!).
Oh me oh my this looks so delish and summery. I will have to give it a try!
MMm this looks really similar to the tomato & corn pie I've made before that is so incredibly delicious! I like that this one doesn't have a top crust on it.
Made this and it was YUMMY!