This is the perfect tart to celebrate summer. It showcases the ripest heirloom tomatoes, fresh corn, and basil. You can use any tomatoes, but I like to use a mixture of colors. The corn kernels add crunch and a burst of flavor. The tang of the goat cheese pulls all the tastes together.–Mary Karlin
LC Children of the Corn Note
Looking for new ways to play with corn? Check out Renee’s post on cooking late-season corn
Rustic Corn, Tomato, and Basil Tart Recipe
- Quick Glance
- 30 M
- 1 H, 30 M
- Makes one 12-inch tart
- 1 1/2 pounds yellow tomatoes, cut into 1/4-inch-thick slices
- 1 1/2 pounds red tomatoes, cut into 1/4-inch-thick slices
- Kosher salt
- For the dough
- 1 cup fresh corn kernels (about 2 ears)
- 1 tablespoon fresh lime juice
- 3 tablespoons fresh goat cheese, at room temperature
- 1 1/2 cups all-purpose flour
- 1/4 cup fine yellow cornmeal
- 1/2 teaspoon kosher salt
- 4 tablespoons cold unsalted butter, cut into cubes
- For the filling
- 1/2 cup shredded basil leaves
- 1/2 cup shredded Italian fontina cheese
- 1 tablespoon whole oregano leaves, minced
- 4 tablespoons fresh bread crumbs
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon cracked black pepper
- 1 egg, for wash
- 1/2 teaspoon coarse sea salt
- 1/4 cup crumbled fresh goat cheese
- 1. Prepare a medium-hot fire [400°F (200°C)] in a wood-fired oven or cooker.
- 2. Arrange the tomato slices in a single layer on paper towels and lightly salt. Let drain for 10 minutes, then gently squeeze to remove more juice.
- Make the dough
- 3. Combine 3/4 cup of the corn, the juice, and goat cheese in a food processor and process until smooth. Combine the flour, cornmeal, and salt in a large bowl and stir with a whisk to blend. Cut in the butter with a pastry cutter until the mixture resembles coarse meal. Stir in the corn mixture and combine until a soft dough forms. Knead gently 3 or 4 times.
- 4. Place the dough on plastic wrap and cover with a second layer of plastic wrap. Press into a 6-inch disk. While still covered, roll the dough into a 14-inch round. Place on a parchment-lined baking sheet and refrigerate for 45 minutes or freeze for 10 minutes, until the dough is firm and the plastic wrap can be easily removed.
- Make the filling
- 5. Combine 1/4 cup of the basil, the fontina, and oregano. In a separate bowl, combine 2 tablespoons of the bread crumbs and the 1/2 teaspoon kosher salt. Arrange the cheese mixture on the rolled-out dough, leaving a 1 1/2-inch border. Dust with the bread-crumb mixture.
- 6. Arrange half of the tomatoes, overlapping the slices, over the cheese. Sprinkle with the remaining corn kernels, lightly salt, and dust with the remaining bread crumbs. Arrange the second layer of tomatoes on top and sprinkle lightly with salt and the cracked black pepper.
- 7. Fold the edges of the dough toward the center, gently pleating like a galette; press to seal. Brush with egg wash and sprinkle with 1/2 teaspoon coarse sea salt. Bake in the oven for 20 minutes; remove and top the center with the crumbled goat cheese. Press the cheese lightly into the tomatoes. Return to the oven and bake for another 20 minutes, or until the crust is golden.
- 8. Remove from the oven and set aside for at least 20 minutes or up to 45 minutes. Sprinkle the tart with the remaining basil leaves; cut and serve at room temperature.
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