Tomato, Zucchini, Corn Tart in a Cornmeal Crust

Name: Tomato, Zucchini, Corn Tart in a Cornmeal Crust
Prep time: 25 min
Total time: 55 min
Yield: 8 Servings
Ingredients: 1u00bd sticks cold unsalted butter (u00be cup); u00bd cup all-purpose flour; u00be cup yellow cornmeal; 3 tablespoons ice water; 1 egg, beaten; u00bd cup heavy cream; salt and pepper, to taste; mixed herbs, like basil, Italian parsley, thyme, etc., whatever you like; 1 cup cheddar cheese, shredded; 1 large tomato, sliced u00bc-inch thick; 1 cup corn kernels; 1 medium zucchini, sliced; 2 green onions, sliced

By Leslie Blythe Cheese, Tart, Vegetarian Baking

September 23, 2020

This Tomato, Zucchini, Corn Tart in a Cornmeal Crust is the perfect thing to make if you still have a few tomatoes and zucchini left in your garden. You can actually put any herbs or vegetables you like and make it your own.

Prep: 25 mins
Cook: 30 mins
Yields: 8 Servings

Ingredients

Crust

1½ sticks cold unsalted butter (¾ cup)

½ cup all-purpose flour

¾ cup yellow cornmeal

3 tablespoons ice water

Filling

1 egg, beaten

½ cup heavy cream

salt and pepper, to taste

mixed herbs, like basil, Italian parsley, thyme, etc., whatever you like

1 cup cheddar cheese, shredded

1 large tomato, sliced ¼-inch thick

1 cup corn kernels

1 medium zucchini, sliced

2 green onions, sliced

Directions

Crust

1Cut butter into pieces 

2In 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 

3Press dough evenly into the bottom and sides of your tart pan and roll a rolling pin over rim of pan to trim dough flush with rim. Chill crust about 20 minutes or until firm. 

4While crust is chilling, preheat oven of 400° F 

5Line crust with foil and fill with pie weights or raw rice. Bake crust in lower third of oven until edge is set, about 10 minutes. 

6Carefully 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 be made 1 day ahead and kept loosely covered with plastic wrap at room temperature.

Filling

1Heat the oven to 400° F.

2Mix the egg and cream together until smooth add the salt, pepper and herbs and stir.

3Scatter the some of the cheese onto the cooled crust then add the sliced tomatoes, corn, zucchini, green onions and pour the egg mixture into the tart pan top with the rest of the cheese.

4Place into the oven for 35 - 40 minutes or until the filling is almost set.

5Remove from the oven and let cool for about 15 minutes before slicing.

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