I can’t believe it’s been over three years since I bumped into fellow food blogger Bryn Mooth and received a signed copy of her first cookbook. And I’m embarrassed to admit it has taken me this long to finally use the gift.
What compelled me to suddenly crack open the publication? Well, the folks at Cal-Organic Farms sent me a big box of veggies, which included three ears of sweet corn. When I spotted them, I immediately recalled an entrée in Bryn’s cookbook. (She’s also written about the dish on her blog.)
As you can probably guess, I spent the morning recreating the recipe. The result? This charming corn and tomato tart, which features a no-roll cornmeal crust and one full cup of sharp cheddar cheese. Enjoy it for breakfast, lunch or dinner!
Recipe adapted from The Findlay Market Cookbook.
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- ½ teaspoon sea salt
- ¼ cup avocado oil
- ¼ cup olive oil
- 1 tablespoon heavy cream
- 1 tablespoon water
- 3 ears corn, husks and silk removed
- ½ cup heavy cream
- 1 large egg
- 1 cup grated sharp cheddar cheese
- 2 medium tomatoes, cut crosswise into ¼"-thick pieces (see notes)
- 2 tablespoons chopped fresh parsley
- sea salt and freshly ground black pepper, to taste
- In a medium bowl, combine the flour, cornmeal and salt.
- In a separate bowl, combine the oils, heavy cream and water; mix well. Add the wet mixture to the dry mixture and stir until combined.
- Press the dough into the bottom and up the sides of a 9" tart pan with a removable bottom. Transfer the crust to the freezer and let chill for at least 30 minutes.
- Preheat oven to 375 degrees.
- Bake crust for 10 minutes. Remove crust from the oven and let cool completely.
- Use a sharp knife to shave off kernels from corn cobs and place in a medium bowl. Transfer half of the corn to a food processor and pulse a few times to break up the kernels; return to bowl and stir to combine.
- In a separate bowl, combine the heavy cream and egg and whisk until smooth.
- Preheat oven to 400 degrees.
- Scatter one-third of the cheese over the prepared crust. Arrange half of the tomatoes in a single layer on top of the cheese and then cover with half of the corn and parsley. Season with salt and pepper to taste. Repeat once more, ending with cheese. Carefully pour the egg mixture over everything.
- Bake for 35-40 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean.
- Remove tart from the oven and let cool for 15 minutes. Then remove ring and transfer tart to a wire rack to cool for at least 30 minutes before serving.
Thanks for sharing this recipe! It’s one of my all-time faves; we make it every. single. year. when summer tomatoes and corn are at their peak.
My pleasure, Bryn! Hope you’re doing well – love seeing all the work you’re putting out for Edible Ohio Valley magazine.