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Savory Corn Tart with Heirloom Tomatoes

Serves 6 to 8
Time 1 hr
This showstopping tart makes a great brunch dish, but would be especially fun served at a picnic. Slice the juicy, ripe heirloom tomatoes just before serving.
Ingredients
  • 3 ears yellow or bicolor corn husked
  • 1 cup half-and-half
  • 1/3 cup shredded Parmesan
  • 1/4 cup fine yellow cornmeal
  • 2 tablespoons mixed chopped fresh herbs, such as flat-leaf parsley, oregano and basil
  • 3/4 teaspoon fine sea salt
  • 3 eggs beaten
  • 1 (9-inch) frozen whole wheat or regular pie shell in its pan
  • 3 small heirloom tomatoes (about 3/4 pound total) cored and thinly sliced
Method

Preheat the oven to 350°F. Using a serrated knife, remove kernels from each ear of corn and transfer to a large bowl. (You should have about 2 1/2 cups.) Run the dull edge of the knife down each corn cob to remove as much "milk" as possible, adding it to the bowl; discard cobs. Add half-and-half, cheese, cornmeal, herbs, salt and eggs, and whisk until well combined.

Pour into crust, arrange the pan on a baking sheet and bake until just set in the middle and golden brown around the edges, 45 to 50 minutes. Set aside to let cool until just warm, or at room temperature. Top with tomatoes and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 ears yellow or bicolor corn husked
  • 1 cup half-and-half
  • 1/3 cup shredded Parmesan
  • 1/4 cup fine yellow cornmeal
  • 2 tablespoons mixed chopped fresh herbs, such as flat-leaf parsley, oregano and basil
  • 3/4 teaspoon fine sea salt
  • 3 eggs beaten
  • 1 (9-inch) frozen whole wheat or regular pie shell in its pan
  • 3 small heirloom tomatoes (about 3/4 pound total) cored and thinly sliced