Fresh Corn and Tomato Tart
Delight your taste buds with this vibrant Fresh Corn and Tomato Tart, a savory masterpiece perfect for brunch, lunch, or a light dinner. Featuring a buttery homemade crust, this recipe showcases the natural sweetness of fresh corn kernels and juicy cherry tomatoes, paired with the creamy richness of Gruyere cheese and a velvety egg custard. The tart is baked to golden perfection, creating a flaky base that contrasts beautifully with the luscious filling. Topped with fresh basil for a pop of herbaceous flavor, this dish is as visually stunning as it is delicious. Quick to prepare and versatile for any occasion, this tart is a must-try for fans of seasonal, farm-to-table ingredients.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsalted butter
- 3 tablespoons cold water
- 1.5 cups sweet corn kernels (fresh or frozen)
- 1.5 cups cherry tomatoes
- 2 large eggs
- 0.5 cups heavy cream
- 0.75 cups shredded Gruyere cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil leaves
Instructions
In a large mixing bowl, combine the all-purpose flour and 1/4 teaspoon salt. Cut the cold unsalted butter into small cubes and work it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, mixing gently until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
Prick the bottom of the crust several times with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights, and bake for an additional 5 minutes. Set aside to cool slightly.
In a medium skillet over medium heat, cook the sweet corn kernels for 3–4 minutes until lightly softened. Set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, shredded Gruyere cheese, 3/4 teaspoon salt, and black pepper until smooth.
Arrange the cooked corn kernels and halved cherry tomatoes evenly across the pre-baked tart crust. Pour the egg mixture over the top, ensuring it spreads evenly.
Bake the tart at 375°F (190°C) for 25–30 minutes, or until the filling is set and the top is lightly golden.
Allow the tart to cool for 10 minutes, then garnish with chopped fresh basil leaves. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.8 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 936 mg | 72% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 923 mg | 20% | |
*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.
