Corn and Tomatoes Tart
Savor the vibrant flavors of summer with this irresistible Corn and Tomatoes Tart, a perfect combination of buttery homemade crust and a creamy, savory filling. Featuring sweet corn kernels, juicy cherry tomatoes, and the rich tang of Parmesan cheese, this tart bursts with fresh, garden-inspired goodness. Enhanced with aromatic chopped basil and a velvety mixture of eggs and heavy cream, it bakes to golden perfection in just 40 minutes. Ideal as a centerpiece for brunch, a light lunch, or even a dinner appetizer, this tart is as visually stunning as it is delicious. Easy-to-follow instructions make this recipe approachable for all skill levels, ensuring a flaky crust and perfectly set filling every time. Whether served warm or at room temperature, this Corn and Tomatoes Tart delivers a delightful blend of textures and flavors that will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 115 grams unsalted butter
- 3 tablespoons cold water
- 200 grams corn kernels (fresh or thawed from frozen)
- 200 grams cherry tomatoes, halved
- 120 milliliters heavy cream
- 2 large eggs
- 50 grams grated Parmesan cheese
- 10 grams fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour and a pinch of salt.
Cut the cold unsalted butter into cubes and blend it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing gently until the dough just comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
Meanwhile, prepare the filling. In a medium mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper until smooth.
Roll out the chilled pastry dough on a lightly floured surface into a circle about 12 inches in diameter and press it into a 9-inch tart pan. Trim the edges if necessary.
Use a fork to prick the bottom of the tart crust to prevent it from puffing up during baking.
Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool slightly.
Spread the corn kernels evenly across the bottom of the slightly cooled crust.
Arrange the halved cherry tomatoes over the corn, cut sides facing up.
Pour the egg and cream mixture over the vegetables, ensuring an even distribution.
Sprinkle chopped fresh basil over the top for added flavor and aroma.
Bake the tart in the oven for 30 minutes or until the filling is set and the top is golden brown.
Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
Enjoy your Corn and Tomatoes Tart warm or at room temperature!
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 15.0 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 699 mg | 54% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1426 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
