Corn and Tomato Tart
Makes 1 (11-inch) tart
  • Crust:
  • 1 ¾ cups all-purpose flour
  • ¼ cup plain yellow cornmeal
  • 1 ½ teaspoons kosher salt
  • ½ cup cold unsalted butter, cubed
  • 1 large egg
  • ¼ cup whole buttermilk
  • Filling:
  • 3 (1/4-inch-thick) slices tomato, halved
  • 2 teaspoons kosher salt, divided
  • 1 ¾ cups fresh corn kernels
  • 1 ½ cups heavy whipping cream
  • 5 large eggs
  • 5 tablespoons grated fresh Parmesan cheese, divided
  • ¼ teaspoon ground black pepper
  • Garnish: chopped fresh chives, torn fresh basil
  1. For crust: In the work bowl of a food processor, pulse together flour, cornmeal, and salt. Add butter, and pulse until mixture is crumbly. Add egg and buttermilk; pulse until dough forms a ball. Turn out dough onto to a very lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 1 hour or up to overnight.
  2. Preheat oven to 350°.
  3. Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough to a 14-inch circle. Press into bottom and up sides of an 11-inch removable-bottom tart pan, Trim excess dough to ¾ inch beyond edges of pan. Fold edges under. Pierce dough all over with a fork. Place tart pan on a rimmed baking sheet, and top with a double layer of parchment paper, letting ends extend over edges of pan. Add pie weights.
  4. Bake until dough begins to set, about 20 minutes. Carefully remove paper and weights. Bake 5 minutes more. Let cool on baking sheet on a wire rack for 15 minutes.
  5. Meanwhile, for filling: Place tomato slices on several paper towels; sprinkle with ¼ teaspoon salt. Let stand for 1 hour.
  6. Pat tomatoes dry with paper towels. Spread corn in an even layer in prepared crust. In a large bowl, whisk together cream, eggs, 4 tablespoons cheese, pepper, and remaining 13/4 teaspoons salt. Pour onto corn. Arrange tomato slices in a circle on cream mixture; sprinkle with remaining 1-tablespoon cheese.
  7. Bake until center is set, about 35 minutes. Let cool in pan on a wire rack for 1 hour before serving. Garnish with chives and basil, if desired.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at