Daniel Boulud's Heirloom Tomato & Corn Tart
Author: 
 
This heirloom tomato and corn tart has all the best flavors of summer!
Ingredients
FOR THE TART SHELL:
  • 1 ¼ cups all-purpose flour
  • 8 tbsp. (4 oz.) cold unsalted butter, cut into pieces
  • ½ tsp. salt
  • 1 large egg, lightly beaten
  • 2 cups dried beans or rice, for baking shell
FOR THE FILLING:
  • 3 tbsp. unsalted butter
  • ¼ cup chopped onion
  • 2 cloves garlic, chopped
  • 1 ½ cups uncooked corn kernels
  • 1 ½ cups heavy cream
  • 4 eggs
  • 2 egg yolks
  • ¾ cup sliced scallions (green onions)
  • Dash Tasbasco sauce
  • 1 large heirloom tomato, sliced very thin and seeded*
  • ¼ cup grated Parmesan cheese
  • ½ tsp. smoked Paprika
  • ⅓ cup panko breadcrumbs
  • Salt and freshly ground white pepper
Instructions
Tart Shell:
  1. Combine flour, butter and salt in food processor and pulse until crumbs form.
  2. Add egg and pulse until mixture resembles moist curds.
  3. Turn the dough out onto a work surface and knead once or twice to pull dough together. Flatten into a disk, wrap in plastic and refrigerate for at least 1 hour. (At this point, the dough can be kept refrigerated for up to 2 days or frozen for up to a month.)
  4. Center a rack in the oven and preheat to 350 degrees.
  5. Place a fluted 9 inch tart pan with a removable bottom on a baking sheet.
  6. Lightly dust a work surface and top of dough with flour. Roll the dough out to an approximately 10 inch diameter and ⅛” thick.
  7. Fit the dough into the bottom and up the sides of the pan. Trim excess dough even with pan’s rim and poke a few holes into the bottom of the dough with a fork.
  8. Line the crust with wax or parchment paper to cover the bottom and fill with dried beans or rice.
  9. Bake for 18 to 20 minutes.
  10. Take the pan out of the oven and carefully remove the paper and beans, the bake the crust for another 3 to 5 minutes until lightly browned.
Filling:
  1. Preheat oven to 300 degrees.
  2. Melt 1 tbsp. of the butter in a medium saucepan over medium heat.
  3. Add the onion and garlic and cook, stirring for 5 minutes.
  4. Add the corn with a sprinkle of salt and pepper and cook, stirring for 5 minutes.
  5. Reserve ½ cup of the corn mixture in a medium bowl.
  6. Add the cream to the saucepan, bring to a simmer and then transfer to a blender.
  7. Puree until smooth and transfer to the bowl with the reserved corn.
  8. Whisk in the whole eggs, egg yolks, ½ cup of the scallions, the dash of Tabasco, and another sprinkle of salt and pepper until well combined.
  9. Pour the mixture into the prepared tart shell and bake for 25 to 30 minutes, or until the custard is set.
  10. Meanwhile, melt the remaining butter, transfer to a medium bowl and toss with the remaining scallions, parmesan cheese, smoked paprika, breadcrumbs and salt and pepper to taste.
  11. Once the custard is set, arrange the thin slices of tomato on top of the custard and sprinkle the breadcrumb mixture across the top of the tart.
  12. Return the tart to the oven for 15 minutes, or until the crumbs are golden.
  13. Let tart rest for 20 minutes before slicing.
  14. Enjoy!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-heirloom-tomato-corn-tart-recipe/