Last week I made an amazing zucchini tart when we were at Dwight’s family reunion. It was sooo good and easy to make in a foreign kitchen. Well, this week I am yet again in a foreign kitchen, but in Tinley Park, Illinois. Dwight had to come over to the office and I tagged along since we were already up here. Staying at a house where a bunch of male engineers crash when in town, doesn’t lend itself to a very “chef” friendly kitchen.
So you are just going to have to excuse tart recipe #2 in a week 🙂
Also, there is an obscene amount of corn and tomatoes in this area. Seriously, everywhere!!! This another reason on how I ended up with a corn and tomato tart. Then there are the reasons like I don’t have a ton of kitchen utensils (had to buy a cutting board), paper plates are dominant, what’s a baking dish? and other fun obstacles. However, I do have a gas stove, oven and a charcoal grill which is really all any of us need!!!
Let’s get back to this tomato tart recipe though! I wanted something different than just a plain rectangle puff pasty tart. So I took one of the paper plates and my kyocera knife to cut out a round shape. I left the cherry tomatoes whole or cut in half if they were big. Partially for aesthetics and partially because I wanted juicy tomatoes. I did a ricotta cheese base because I wanted the corn to stick to something. It also gives you another layer of flavor and texture when eating. I then sautéd the corn with some shallots and butter for something quick and easy. It also tastes really really really good!
As with a lot of tart or quiche recipes, I think these are great for dinner when it’s hot out, a side for brunch or lunch. And if you want to think outside the box – grab a slice when you roll in from a long run or ride. It gets nutrition in your system super fast.
Corn and Tomato Tart
- 1 sheet of puff pastry
- 1 pint of cherry tomatoes
- 1 ear of corn
- 1 shallot
- 1/2 cup of ricotta cheese
- 2 tablespoons balsamic vinegar
- 1 butter olive oil
- Optional: Mozzarella cheese or blue cheese crumbles and/or crumbled bacon
- If you haven't thawed the puff pastry, you should do that now.
- Pre-heat the oven to 400F.
- Once the puff pastry is thawed, roll it out a bit to about 1/4 inch. Then take a large dinner plate and cut a circle. You don't really have too, but it looks good. Place it in the fridge while you get the ricotta spread.
- Chop up some basil and mix in with the ricotta and a pinch of salt.
- Next, mince the shallot and take the corn of the cobb. Place in a sauté pan with the butter and sauté for a few minutes.
- Now take the puff pastry out of the fridge and dock it by using a fork to pierce the dough all the way around. Leave the edges so it rises. Smear the ricotta cheese and basil mixture on the bottom. Leaving the edges alone. Place the corn mixture over the ricotta cheese. Then toss the tomatoes in some balsamic vinegar before placing over the corn and ricotta. Place in the oven for 45-55 minutes. Depends on the oven :). You want the dough to get crisp and brown.
- Pull from the oven when done and serve either hot or at room temperature.