Corn and Tomatoes Tart

Savor the vibrant flavors of summer with this irresistible Corn and Tomatoes Tart, a perfect combination of buttery homemade crust and a creamy, savory filling. Featuring sweet corn kernels, juicy cherry tomatoes, and the rich tang of Parmesan cheese, this tart bursts with fresh, garden-inspired goodness. Enhanced with aromatic chopped basil and a velvety mixture of eggs and heavy cream, it bakes to golden perfection in just 40 minutes. Ideal as a centerpiece for brunch, a light lunch, or even a dinner appetizer, this tart is as visually stunning as it is delicious. Easy-to-follow instructions make this recipe approachable for all skill levels, ensuring a flaky crust and perfectly set filling every time. Whether served warm or at room temperature, this Corn and Tomatoes Tart delivers a delightful blend of textures and flavors that will keep everyone coming back for seconds!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 200 grams all-purpose flour
• 115 grams unsalted butter
• 3 tablespoons cold water
• 200 grams corn kernels (fresh or thawed from frozen)
• 200 grams cherry tomatoes, halved
• 120 milliliters heavy cream
• 2 large eggs
• 50 grams grated Parmesan cheese
• 10 grams fresh basil leaves, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large mixing bowl, combine the all-purpose flour and a pinch of salt.

Step 3

Cut the cold unsalted butter into cubes and blend it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 4

Add cold water, one tablespoon at a time, mixing gently until the dough just comes together.

Step 5

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.

Step 6

Meanwhile, prepare the filling. In a medium mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper until smooth.

Step 7

Roll out the chilled pastry dough on a lightly floured surface into a circle about 12 inches in diameter and press it into a 9-inch tart pan. Trim the edges if necessary.

Step 8

Use a fork to prick the bottom of the tart crust to prevent it from puffing up during baking.

Step 9

Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool slightly.

Step 10

Spread the corn kernels evenly across the bottom of the slightly cooled crust.

Step 11

Arrange the halved cherry tomatoes over the corn, cut sides facing up.

Step 12

Pour the egg and cream mixture over the vegetables, ensuring an even distribution.

Step 13

Sprinkle chopped fresh basil over the top for added flavor and aroma.

Step 14

Bake the tart in the oven for 30 minutes or until the filling is set and the top is golden brown.

Step 15

Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.

Step 16

Enjoy your Corn and Tomatoes Tart warm or at room temperature!

Nutrition Facts

Serving size	(1046.5g)

Amount per serving	% Daily Value*
Calories	2542.7

Total Fat 168.5g	0%
Saturated Fat 95.3g	0%
Polyunsaturated Fat g
Cholesterol 796.6mg	0%
Sodium 3453.8mg	0%
Total Carbohydrate 204.1g	0%
Dietary Fiber 13.1g	0%
Total Sugars 15.0g
Protein 63.0g	0%

Vitamin D 82IU	0%
Calcium 698.7mg	0%
Iron 13.4mg	0%
Potassium 1425.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 9.7%

Carbs: 31.6%