I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
In the interest of being upfront with you guys, I have to warn you – this week’s recipe isn’t Moms. I know, I know! Scandilous, right? But to be fair, she did make this dish she just didn’t create the recipe – it actually was created by famous Chef Daniel Boulud. But despite these technicalities I wanted to share this recipe with you guys because – well, because, it is down right AMAZING. Okay I say that a lot, but I am so serious when I say you won’t be able to stop eating this tart. Who knew putting corn in a tart could make it that much more delicious! I’ve eating corn every which way I can think of – fresh off the cob (still standing in the corn stalks!), creamed, steamed, boiled – you name it, I’ve tried it. But this Heirloom Tomato & Corn Tart? It’s my new favorite 🙂
- 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
- 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
- Combine flour, butter and salt in food processor and pulse until crumbs form.
- Add egg and pulse until mixture resembles moist curds.
- 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.)
- Center a rack in the oven and preheat to 350 degrees.
- Place a fluted 9 inch tart pan with a removable bottom on a baking sheet.
- Lightly dust a work surface and top of dough with flour. Roll the dough out to an approximately 10 inch diameter and ⅛” thick.
- 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.
- Line the crust with wax or parchment paper to cover the bottom and fill with dried beans or rice.
- Bake for 18 to 20 minutes.
- 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.
- Preheat oven to 300 degrees.
- Melt 1 tbsp. of the butter in a medium saucepan over medium heat.
- Add the onion and garlic and cook, stirring for 5 minutes.
- Add the corn with a sprinkle of salt and pepper and cook, stirring for 5 minutes.
- Reserve ½ cup of the corn mixture in a medium bowl.
- Add the cream to the saucepan, bring to a simmer and then transfer to a blender.
- Puree until smooth and transfer to the bowl with the reserved corn.
- 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.
- Pour the mixture into the prepared tart shell and bake for 25 to 30 minutes, or until the custard is set.
- 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.
- 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.
- Return the tart to the oven for 15 minutes, or until the crumbs are golden.
- Let tart rest for 20 minutes before slicing.
- Enjoy!