It took Silver Queen corn down in Florida for me to start appreciating fresh, seasonal corn. It’s so much better than the yellow corn you find in the freezer section at the store. So when it’s in season, I try to do more with it than just corn on the cob (which is good though). One of my favorites to do on Taco Tuesday is to Mexican Street Corn. However, what about something off the cob? Something that can be served for a crowd and made ahead? How about a simple and tasty summer corn tart?!?!
I came up with this recipe when I was making a corn and tomato tart the other day. I had some leftover corn and some leftover puff pastry and I had the genius idea of making a second tart with it all. I gotta say that this thing is good. And I’m pretty sure that it could possibly, maybe, ok more than likely would be AMAZING with some crumbled bacon in it. Just throwing that out there for you meat eaters :).
If you want another level of flavor, try grilling the corn instead of sautéing it. Actually, that might be a good way to it if you are going to throw some bacon on there too!!!
Summer Corn Tart
- 1 sheet puff pastry
- 2 ears of corn
- 1 shallot
- 1 clove of garlic
- 1 tablespoon butter
- 1/2 cup ricotta cheese
- Thaw the puff pastry. Once it's thawed, roll it out to 1/4 inch thick and place in the fridge.
- Take the kernels off the cobb. Mince the garlic and shallots. Heat a sauté pan to medium heat. Add in the butter, shallots, garlic and corn. Sauté for about 5 minutes. Set aside.
- Preheat the oven to 400F.
- Combine the ricotta cheese, some fresh basil and a pinch of salt.
- Remove the puff pastry from the fridge. Dock it by piercing it with a fork all around but leaving the edge alone so it can rise. Spread the ricotta cheese mixture on the bottom and top with the corn. Place in the oven for 45-55 minutes.
- Once golden and crisp, remove and serve either hot or room temperature.