Tomato and Corn Tart

Our Father’s Day Picnic

Phyllis Lifestyle 8 Comments

Fresh corn is one of the many perks that summer brings. The golden kernels are a juicy and sweet delight that I enjoy to this day. There isn’t much that’s better than farm fresh corn on the cob. As a child we used to help mom by shucking the corn for dinner. We’d huddle on the porch around a sheet or two of spread newspaper and pull away!

It was always one of my dad’s favorite vegetables, and still is. I thought of him when I saw this wonderful recipe come across my desk. I tell you what, our test kitchen folks are just fantastic, and I will never cease to be amazed with what they come up with. This corn and tomato tart is stunning and has my mouth watering as I sit here writing about it. I think this recipe will be a great addition to this year’s Father’s Day picnic.

If you’re interested in other fresh corn recipes, you’ll find them in Cooking with Paula Deen’s July/August issue. It’s the issue with fried green tomatoes on the cover, and boy do I have a story about the BEST fried green tomatoes I have ever had. But I’ll tell you about those next week! Until then, I hope you have a wonderful Father’s Day weekend, my friends!

5.0 from 2 reviews
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.

What’s your favorite corn recipe?

Comments 8

  1. Thank you for that delicious sounding recipe. I love eggs and tomatoes together and often grill a tomato to incorporate into a small omelet for breakfast. Phyllis, you do so much to make our days lovelier. Reminders of family members always take me back to when all my older folks were alive.

    I’ll look forward to your Fried Green Tomato recipe. Green tomatoes are so good. My grandfather used to pickle green tomatoes using a recipe from a family of Jewish Russians he knew. I’ve never tested their like again. He did them in an huge crock and then bottled them.

    1. Betsy, Those pickled green tomatoes sound good. I love pickles of all sorts, including pickled okra. Would it be possible to share it? Sharon G. Rice

  2. Thank you for the touching story and this wonderful recipe! It brought back some of my fondest memories with my Dad… sitting on the back steps shucking corn, snapping string beans and some great conversations! Wishing you all a wonderful and Very Happy Father’s Day!
    P.S.. I can’t wait to hear about the fried green tomato story!

  3. My aunt had a recipe for cornbread that included a can of creamed corn and cheddar cheese. One time I made it with pepper jack cheese and served it with chili. It was so delicious, but I lost it some time ago. Will need to search online and hopefully it will turn up.

  4. OMGoodness this sounds delicious!!
    Of all the wonderful ways to enjoy corn, it is still hard to beat fresh field corn cobs just off the grill with a light touch of butter.

  5. This sounds delicious! Fresh corn on the cob was my Dad’s favorite vegetable too! He especially liked the flavor of field corn while in it’s tender “blister” kernel stage. I’ll definitely prepare this recipe soon. Thank so much for sharing.

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