Tomato & Corn Tart with Cornmeal Crust

Tomato & Corn Tart with Cornmeal Crust


Flour 1 Cup
Yellow Cornmeal 1/2 Cup
Salt 1/2 teaspoon
Olive Oil 1/4 Cup
Heavy Cream 1 Tablespoon


Fresh Corn Cobs 3-4
Grated White Cheddar Cheese 1 Cup
Egg 1
Heavy Cream 1/2 Cup
Tomatoes 2 Medium
Parsley 2 Tablespoons
Chives 3 Tablespoons
Mixed Herb Seasoning 1 Tablespoon

This combines some great summer ingredients but you could make it year round!

  1. Make the Crust by mixing all the ingredients together and pressing into a 9-inch tart pan, place in the freezer for at least 30 minutes.
  2. Preheat the oven to 375 Degrees.
  3. Bake for 10 minutes.  Remove from the oven and let cool.
  4. Place the tart pan on a baking sheet.
  5. Heat the oven to 400 degrees.
  6. Remove the kernels from the Cobs and place in a bowl, crush some of the kernels with a fork or a stick blender.
  7. Mix the Egg & Cream together until smooth add the Seasoning and stir.
  8. Scatter the some of the Cheese onto the cooled crust then slice the Tomatoes into about 1/4 inch thick.
  9. Season with Salt & Pepper and top with the rest of the Cheese and then spoon the Corn on, finely dice the Parsley & Chives and sprinkle on top.  Reserve a little for decorating.
  10. Pour the Egg mixture into the tart pan and place into the oven for 35-40 minutes or until the filling is almost set.
  11. Remove from the oven and let cool for about 15-30 minutes.




10 min


40 min



Skill Level