Tomato Tart with Corn & Scallions!

If you missed the recipe on my instagram stories the other day, here it is, in the flesh.

I have made a few tomato tarts this summer, but this one is my favorite of the bunch.

I have had the good fortune of receiving an abundance of heirlooms, beefsteaks and cherry tomatoes this summer from friends and farmers, so tomato tarts have been my summer go to.

Regarding the crust:  you can be special and make your own pate brisee, or cheat and use frozen puff pastry (which is better and easier!).

Don't get all fancy with this.......it's simple, as summer cooking should be.

Use whatever variety tomato you have, as long as it is local, and measurements don't have to be exact.

Here's how:

Tomato Tart w/ Corn & Scallions:

2 heirloom tomatoes, sliced (you can use any tomato)

handful of cherry tomatoes, sliced in half

1 ear of corn, sliced to remove the kernels

handful of sliced scallions (white and green parts)

1 sheet of frozen puff pastry, defrosted

1/2 cup Parmesan cheese

1 ball of fresh mozzarella

2 tbsp pesto (optional)

fresh basil leaves for garnish

Line a large baking sheet with paper towels and lay your tomato slices on the towels.

Sprinkle the tomatoes with kosher salt.   This will remove a lot of the moisture so your tart won't be soggy.   Let the tomatoes sit about 30 minutes to drain.

In a bowl, stand up an ear of corn (husk removed, obviously) and using a sharp chef's knife, cut the kernels off the cob, letting them with the corn liquid fall into the bowl.

To the bowl with the corn, add in the sliced green onions (scallions).

Roll out the defrosted puff pastry with a rolling pin and transfer to a half sheet pan (no need to line it), working quickly so the dough stays cold.

Sprinkle the parmesan cheese all over the dough.

Next step, add the corn and scallions, then place the drained and salted tomato slices over the corn.   

Add blobs of fresh mozzarella cheese and pesto in between the nooks.

Bake 25 minutes in a preheated 400F oven.

Let rest before cutting into so the tomatoes set.  

 

You can eat this warm, cold or room temp, it's so damn good!

Enjoy these last few weeks of summer.  

xo