03
Aug
10

corn and tomato tart

salad and tart

Last night, J-P and I swapped chores: he did the overdue laundry, I made a fancy dinner.

I got the recipe online a few years ago, probably after looking at yet another week’s delivery of CSA corn and tomatoes with a mixture of delight and despair. I’ve made it enough times at this point that it didn’t matter last night that I couldn’t find my printed recipe and couldn’t be bothered with looking it up online again. Here’s what I did:

  • Before work, take a bag of pie crust scraps from the freezer and put them in the fridge to thaw.
  • After work, roll out enough dough to form a 9-inch or so round.
  • Put the rolled dough back in the fridge; the rest goes back in the freezer.
  • Heat the oven to 350 F.
  • Heat some olive oil in a large pan.
  • Slice 3/4 of a large yellow onion, chop half a yellow bell pepper, and chop one small jalapeño.
  • Cook those in the olive oil with some salt until they are soft and sweet.
  • Slice the kernels off three ears of corn.
  • Add the corn to the pan and cook briefly, then let vegetables cool.
  • Slice one medium-large tomato.
  • Grate some cheese in the gruyère range. Last night I used an idiazabal.
  • Beat an egg with a little salt. (Are those veggies cooled yet?)
  • Dust a flat cookie sheet (no sides–I turn mine over for this) with cornmeal.
  • Put the crust on the cookie sheet.
  • Pile the corn-onion-pepper mixture (as much as you can fit) in the middle of the crust, leaving an inch or so bare around the edge. (Reserve the rest of the filling, or make less in the first place.)
  • Put tomato slices on top and sprinkle with cheese.
  • Pinch up the edges of the crust, then brush exposed crust with egg and sprinkle with cornmeal.
  • Bake about 40 minutes.
  • Top with fresh black pepper and serve.

The original recipe calls for a crust from a softer dough that contains cornmeal, but using what I had with a tactical dusting of cornmeal gave a pleasantly crunchy result. The original lacks peppers but has basil; we had peppers and lacked basil. The change gave just the tiniest hint of bite, not enough to mess with the tart’s otherwise delicate flavor.

The inside bottom crust came out a little damp from the huge pile of vegetables I put on top. Next time, I will poke holes in the bottom (it also inflated a bit), brush it with egg before adding the filling, and put a layer of tomato slices in the bottom before adding the corn-onion mixture.

Note that the filling is very loose and won’t hold together when the tart is cut. I don’t find it a problem, but if you do, I can think of two fixes. One, use less filling and hope the cheese on top acts as a binder. Two, add some beaten egg to the filling.

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2 Responses to “corn and tomato tart”


  1. August 3, 2010 at 22:33

    this looks amazing. bookmarking…


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