I watch the fields grow all summer long, waiting for the first opportunity to get my hands on a couple ears of fresh corn. And what goes better with corn than its farm field cousin, tomatoes? One of the best places to get corn has to be Verrill Farm in Concord, MA and this corn and tomato tart recipe is their idea.
Total time: 60 minutes; active time: 30 minutes
Yield: 8 to 12 servings
3 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, chopped
5 ears corn, kernels cut off
kosher or sea salt
freshly ground black pepper
1/4 cup grated cheddar cheese
½ pint cherry tomatoes, cut in half
3 scallions, chopped
2 large eggs
1/2 cup milk
1/2 cup heavy cream
Baked pie crust (see recipe below)
Heat oven to 375°
In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn and cook about 8 minutes. Season to taste with salt and pepper.
Put half of corn mixture in pre-baked pie crust. Layer cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top.
In a small bowl, whisk eggs, milk, and cream; pour egg mixture over tart.
Bake 30 minutes until tart is golden brown.
This recipe is for a 9-by-10-inch pie pan (a tart pan may also be used)
3/4 cups flour
6 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons cold water
Heat oven to 375 degrees.
In a food processor, pulse together flour, butter, and salt until mixture resembles corn kernels.
Add water and pulse just until the mixture forms a ball. Roll out dough and place in pie pan. Cover with parchment paper and a handful of dried beans or pie weights.
Bake 15 minutes. Let crust cool and add filling.
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns.