Tomato Tart with Corn and Herbs
Servings: 6
Calories: 160kcal
This is a summertime delight. We love using fresh heirloom tomatoes, but whatever variety you can get will work wonderfully. Make the easy pie dough ahead of time, and the corn and herb filling, too. Assembly and baking is a snap! Great served warm or at room temp.
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Equipment
- 9.5-inch tart pan/dish, or pie dish
Ingredients
- 1 pie dough chilled
- all-purpose flour for dusting work surface
- 1 lb fresh tomatoes large and small tomatoes, cored and sliced
- 1½ tsp Kosher salt divided
- 2 tbsp extra-virgin olive oil
- 3 stalks scallions chopped, green and white parts
- 4 cloves garlic minced
- 2 ears corn kernels removed, about ½ cup
- ¼ cup basil fresh, chopped, plus a little more for garnish
- 1 tbsp thyme fresh, chopped
- ½ tbsp black pepper freshly ground
- ¼ cup Gruyere cheese shredded
Instructions
- Roll the chilled pie dough out on a floured work surface to a diameter of about 12 inches. Fold in half, and gently transfer to a tart pan or dish, or a pie dish. Press into the pan along the bottom and sides. Use a knife or scissors to trim away all but about ¼-inch of the dough overhang. Fold the dough back over the edge and press with fingers to cause a double-thick layer of dough along the upper edge of the pan. Place back in the refrigerator.
- Place the sliced tomatoes on a baking sheet and sprinkle both sides of the slices with salt. Transfer the slices to a cutting board covered with paper towels. Let sit for 20 to 60 minutes. If paper towels become completely saturated with liquid, transfer the slices to a new set of paper towels.
- Preheat oven to 375°F.
- In a medium saucepan over medium heat, add the olive oil. Once shimmering add the scallions and garlic and cook until soft and aromatic, about 2 minutes. Add the corn and cook for another 1 minute. Turn off the heat and stir in the basil, thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Transfer the mixture to a bowl and let cool.
- Remove the tart pan with dough in it from the refrigerator and place it on a baking sheet. Add the corn/herb mixture, spreading to cover the dough. Next, sprinkle on the cheese, and finally place the sliced tomatoes over the top, overlapping some is okay. Use the halved cherry tomatoes to fill in any gaps.
- Place the baking sheet with the tart in the oven and bake for 50 to 55 minutes, until the crust has just started to brown slightly on the edges. Remove from oven and allow to rest for at least 10 minutes. Garnish with additional chopped fresh basil.
- If using a tart pan with a removable side and bottom, use oven mitts to lift the sides of the tart pan, allowing the side edge of the pan to fall away. Very carefully slide a metal spatula under the tart and remove the metal base below. Or, simply leave the metal base in place and slice the tart as desired. Serve warm or at room temperature.
Video
Notes
Our Easy Perfect Pie Crust works really well for this tart, but you can certainly go with store-bought pie dough or puff pastry, and still achieve wonderful results.
We love using sliced heirloom tomatoes for this dish, but sliced vine-ripened tomatoes, such as Roma, work well, too. We go with large slices and then small cherry or grape tomatoes that we slice in half.
Gruyere cheese matches the flavors in this tart wonderfully, but you could also go with shredded mozzarella, Monterey Jack, cheddar, or Fontina, and still have great results.
We love using our tart pan with removable sides and bottom, but make sure to place it on a baking sheet before putting it in the oven. Use your oven mitts to lift the baked tart and allow the sides to fall away. Be careful when removing the base from the tart. The more the tart cools the easier it is to remove the base of the pan. We often just add the tart (with the base still in place) on a plate and serve as is. Just be careful when slicing.
This tart is great served warm or at room temperature. Although, we do recommend serving it within a couple of hours of baking.
Nutrition
Calories: 160kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 717mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg