Corn And Tomatoes Tart Recipes

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FRESH CORN AND TOMATO TART



Fresh Corn and Tomato Tart image

This tart is perfect for the end of summer bounty of fresh corn and tomatoes! It has a nice Tex-Mex flavor, without being too spicy. Perfect for a meatless main dish.

Provided by Kozmic Blues

Categories     Savory Pies

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

9 inches unbaked pie shells (feel free to use you favorite recipe, or mine, from "Crab Asparagus Tart")
2 large eggs
2 cups shredded cheddar cheese (or mix of cheddar, mozzarella, or pepper jack, your choice)
1 cup fresh corn kernels
1 (4 ounce) can mild green chilies
1 teaspoon chili powder
1 teaspoon cumin
1/2 cup scallion, sliced (optional)
2 ripe tomatoes, thinly sliced
1/4 cup cilantro (to garnish)
salsa, for garnish (optional)
sour cream, for garnish (optional)

Steps:

  • Preheat oven to 450°F.
  • Combine the eggs, cheese, corn, chilies, spices, and scallions (if using) into a bowl and mix well.
  • Pour mixture into the pie shell, and smooth over the top.
  • Bake for 25 minutes, or until center is firm to the touch.
  • Remove tart form oven, and immediately top with sliced tomatoes.
  • Sprinkle tops of tomatoes with cilantro and serve.
  • Fresh salsa or sour cream make nice garnishes.

Nutrition Facts : Calories 364.2, Fat 24.7, SaturatedFat 11, Cholesterol 110, Sodium 647.7, Carbohydrate 22.2, Fiber 2.7, Sugar 2.9, Protein 14.8

ROASTED TOMATO AND CORN PIE WITH CHEDDAR CRUST



Roasted Tomato and Corn Pie With Cheddar Crust image

In this large-scale galette, cherry tomatoes, fresh corn and scallions are wrapped in a flaky Cheddar crust. The extra step of roasting the tomatoes first yields a pie that's on the just-right side of juicy. Make sure you bake it long enough, and don't be afraid to let the crust get deeply golden brown and allow the base to cook through. A good way to test for doneness is to gently shake the baking sheet: A crust that's not fully baked will stay in place on the baking sheet, whereas a well-baked crust will easily slide from one end to the other. Feel free to substitute another kind of grated cheese for the Cheddar; Gruyère, Monterey jack and Parmesan are all delicious options.

Provided by Erin Jeanne McDowell

Categories     dinner, pies and tarts, vegetables, main course

Time 2h

Yield 1 (15-inch) pie

Number Of Ingredients 14

2 1/2 cups/320 grams all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 cup/225 grams cold unsalted butter (2 sticks), cut into 1/2-inch cubes
8 ounces/225 grams shredded Cheddar (about 2 cups)
3/4 cup/180 milliliters ice water, plus more as needed
7 cups/1 kilogram cherry or grape tomatoes
1 tablespoon unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon black pepper, plus more to taste
3 cups/435 grams fresh (3 to 5 ears), frozen or canned corn kernels
1 bunch/120 grams scallions, trimmed and sliced into 1/4-inch pieces
1 large egg
Fresh basil, for serving

Steps:

  • Make the Cheddar crust: In the bowl of a food processor, pulse the flour and salt until well combined. Add the butter and pulse until the mixture resembles a coarse meal. There will be visible pieces of butter, but they should be quite small. (You can also do this in a medium bowl with your fingers or a pastry cutter.) Add the shredded cheese and pulse to combine.
  • Transfer the mixture to a medium bowl, make a well in the center of the bowl and pour in the ice water. Toss the mixture with your hands to distribute the water throughout the flour. Once the mixture becomes very fine crumbs, knead it a few times until it comes together. If there are portions of the dough that are more hydrated, use your hands to break them up, then incorporate the drier portions of the dough. The dough should not be totally smooth, or overly wet. If needed, add more ice water, 1 tablespoon at a time, until the mixture holds together easily in a ball.
  • Form the dough into a 1-inch-thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
  • Make the filling: Heat the oven to 400 degrees with racks in the upper and lower thirds of the oven. On a baking sheet, combine the tomatoes, melted butter and olive oil; season with salt and pepper. Transfer to the top rack of the oven and roast until the tomatoes have become wrinkly, the skins have browned slightly and they've collapsed, 25 to 30 minutes. Cool completely. (You can complete this step in advance and refrigerate for up to 5 days.)
  • When the tomatoes have cooled completely, gently transfer them to a medium bowl. If they've released a lot of liquid, drain the tomatoes in a colander before placing in the bowl. Stir the corn kernels and scallions into the tomatoes; season to taste with salt and pepper.
  • Line a baking sheet with parchment paper. On a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a round about 1/4-inch thick and about 17 inches wide. Roll up the dough onto the rolling pin, wrapping it around the pin, and gently transfer the dough to the prepared baking sheet; unroll. (It will be larger than the baking sheet in the some places; just allow the excess to drape over the edge of the pan.)
  • Gently transfer the cooled tomato and corn mixture to the center of the dough and spread into an even layer, leaving the outside 2 inches uncovered. Working a little bit at a time, fold the outside edges over the filling, pleating the edges as you work.
  • In a small bowl, whisk the egg and 1 tablespoon water together to combine. Brush the egg wash around the outside edge of the crust.
  • Transfer the pie to the lower rack of the oven and bake until the crust is deeply golden brown, 50 minutes to 1 hour.
  • Let cool at least 15 minutes before serving. Serve directly on the baking sheet, or use the parchment paper to slide it onto a cutting board, then slide the parchment away to slice and serve. Serve warm or at room temperature, and garnish with basil just before serving.

GOAT CHEESE AND TOMATO TART IN A CORNMEAL CRUST



Goat Cheese and Tomato Tart in a Cornmeal Crust image

Categories     Tomato     Appetizer     Bake     Picnic     Goat Cheese     Cornmeal     Summer     Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 14

For crust:
1 1/2 sticks (3/4 cup) cold unsalted butter
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon salt
3 tablespoons ice water
pie weights or raw rice for weighting crust
For custard:
1/2 cup packed fresh basil leaves
7 ounces mild soft goat cheese, softened
3/4 stick (6 tablespoons) unsalted butter, well softened
1/2 cup sour cream
2 large eggs
3/4 pound vine-ripened cherry tomatoes (preferably red)

Steps:

  • Make crust:
  • Cut butter into pieces.
  • In a food processor pulse together flour, cornmeal, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture just forms a dough. Press dough evenly into bottom and up sides of a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim (see note, above) and roll a rolling pin over rim of pan to trim dough flush with rim. Chill crust about 20 minutes, or until firm.
  • While crust is chilling, preheat oven to 375°F.
  • Line crust with foil and fill with pie weights or raw rice. Bake crust in lower third of oven until edge is set, 10 minutes. Carefully remove foil and weights or rice and bake crust 5 minutes more, or until just dry. Leave oven on and cool crust in pan on a rack (crust may crack slightly). Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
  • Make custard:
  • Chop basil. In a bowl whisk together basil and remaining custard ingredients and season with salt and pepper.
  • Pour custard into crust, spreading evenly. Halve tomatoes and arrange, cut sides up, in one layer on custard, pressing lightly into custard. Season tomatoes with salt and pepper and bake tart in lower third of oven until custard is just set, about 25 minutes. Cool tart to warm in pan on rack. Tart may be made 1 day ahead and cooled completely before being chilled, covered, in pan. Reheat tart, uncovered, in a 350°F. oven or bring to room temperature before serving.
  • Carefully remove rim from pan. Cut tart into roughly 2-inch pieces and serve warm or at room temperature.

DANIEL BOULUD'S CORN AND HEIRLOOM TOMATO TART RECIPE - (4.7/5)



Daniel Boulud's Corn and Heirloom Tomato Tart Recipe - (4.7/5) image

Provided by á-48920

Number Of Ingredients 21

The Tart Shell
11/4 cups all-purpose flour
8 T (4 oz) cold unsalted butter, cut into pieces
1/8 tsp salt
1 large egg, lightly beaten
2 cups dried beans or rice, for baking shell
For the Filling
3 T unsalted butter
1/4 cup chopped onion
2 cloves garlic, chopped
1 1/2 cups uncooked corn kernels (about 2 ears)
1 1/2 cups heavy cream
4 eggs
2 egg yolk
3/4 cup sliced scallion
dash Tabasco sauce
3/4 lb heirloom cherry tomatoes, halved (or 1/2 lb (1-2) large heirloom tomatoes, cut in thin wedges)
1/4 cup grated parmesan cheese
1/2 tsp smoked paprika
1/3 cup panko breadcrumbs
Salt and freshly ground white pepper

Steps:

  • The Tart Shell Combine flour, butter and salt in a 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 wrap, 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°F. Cut a 10-in.-dia. round of wax or parchment paper. Place a fluted 9-inch tart pan with a removable bottom on a baking sheet. Lightly dust a work surface and the top of the dough with flour. Roll the dough out to approximately 10-in. diameter and 1/8-in. thick. Fit the dough into the bottom and up the sides of the pan. Trim excess dough even with the pan's rim and with the tines of a fork, poke a few holes on the bottom. Line the crust with the wax-paper round and fill with dried beans or rice. Bake for 18 to 20 minutes. Take pan out of oven and carefully remove the paper and beans, then bake crust for 3 to 5 minutes more, or until lightly browned. Transfer to a rack to cool. For the Filling Preheat oven to 300°F. Melt 1 T of the butter in a medium saucepan over medium heat. Add the onion and garlic, and cook, stirring for 4 minutes, or until the onions are translucent. Add the corn with a sprinkle of salt and pepper and cook, stirring for 5 minutes. Reserve 1/2 cup of the corn mixture into 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 whole eggs, yolks, 1/2 cup scallion, 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 remaining butter, transfer to a medium bowl and toss with the remaining scallion, tomatoes, parmesan cheese, smoked paprika, breadcrumbs, and salt and pepper to taste. Once custard is set, arrange tomato mixture on top and return to the oven for 15 minutes, or until tomatoes are soft and crumbs are golden. Let tart rest for 20 minutes before slicing.

TOMATO AND CORN PIE



Tomato and Corn Pie image

Categories     Cheese     Tomato     Vegetable     Brunch     Bake     Vegetarian     Lunch     Cheddar     Corn     Summer     Gourmet

Yield Makes 6 light-lunch or brunch servings

Number Of Ingredients 13

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 lb beefsteak tomatoes, peeled (see cooks' note for mountain jam ) and sliced crosswise 1/4 inch thick
1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh chives
1/4 teaspoon black pepper
7 oz coarsely grated sharp Cheddar (1 3/4 cups)

Steps:

  • Whisk together flour, baking powder, and 3/4 teaspoon salt in a bowl, then blend in 3/4 stick cold butter with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
  • Divide dough in half and roll out 1 piece between sheets of plastic wrap into a 12-inch round (1/8 inch thick). Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into a 9-inch glass pie plate, patting with your fingers to fit (there will be just enough dough to line plate without an overhang). Discard plastic wrap.
  • Preheat oven to 400°F.
  • Whisk together mayonnaise and lemon juice. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tablespoon basil, 1/2 tablespoon chives, 1/8 teaspoon pepper, and 1/2 teaspoon salt. Repeat layering with remaining tomatoes, corn, basil, chives, pepper, and salt, then sprinkle with 1 cup cheese. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
  • Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with 2 teaspoons melted butter.
  • Bake pie in middle of oven until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

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From pinterest.com.au


ROASTED-CORN-AND-TOMATO TART RECIPE
Get one of our Roasted-corn-and-tomato tart recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Classic Eggplant Parm Stacks Who doesnt love a warm stack of eggplant, cover with layers of tomato sauce with parmesan and mozzarella cheese? This di. Bookmark. 45 min ; 4 Yield; 95% Rosemary Marlin with Roasted Corn and …
From crecipe.com


FRESH CORN AND TOMATO TART - CHAMPSDIET.COM
Fresh Corn and Tomato Tart - champsdiet.com ... Categories ...
From champsdiet.com


SUMMER TOMATO TART - THAT SKINNY CHICK CAN BAKE
2020-09-16 Preheat oven to 400º. To make the crust, pulse flour and salt together in food processor to mix. Add cold butter a pulse a few times till mixture resembles coarse crumbs. Pulse while sprinkling in cold water adding just enough so that dough holds together when pinched between two fingers.
From thatskinnychickcanbake.com


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