Corn and Tomato Tart
 
 
Makes 1 9" round tart
Ingredients
Crust:
  • 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
Filling:
  • 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
Instructions
Prepare the crust:
  1. In a medium bowl, combine the flour, cornmeal and salt.
  2. 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.
  3. 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.
  4. Preheat oven to 375 degrees.
  5. Bake crust for 10 minutes. Remove crust from the oven and let cool completely.
Prepare the filling:
  1. 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.
  2. In a separate bowl, combine the heavy cream and egg and whisk until smooth.
Assemble and bake the tart:
  1. Preheat oven to 400 degrees.
  2. 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.
  3. Bake for 35-40 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean.
  4. 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.
Notes
I used ½ cup grape tomatoes, cut crosswise into ¼" thick pieces, in lieu of one tomato.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/corn-tomato-tart/