Summer Corn Tomato Tart
Highlighted under: Cultural Kitchen Discoveries
Late July brings the sweetest corn and juiciest tomatoes, and all I want to do is celebrate those flavors in an easy tart. I whipped this up for a gathering, and my friend Maria, who usually just nibbles at appetizers, went back for a second slice. The fresh basil on top makes it feel like summer on a plate, and it’s just the right amount of buttery goodness from the crust without being overly heavy.
Making this tart is always a delightful experience for me. I remember one time, I decided to make it for a picnic, and I managed to burn the edges of the crust a little because I got too caught up chatting with friends. I learned to keep an eye on the time better after that, but honestly, it was still a hit!
What I love about this recipe is that you can swap in whatever veggies or herbs you have on hand. When I had zucchini left over, I tossed that in too, and it turned out great. So feel free to mix and match, use what you love, and you can’t really go wrong!
Getting the Texture Right for Summer Corn Tomato Tart
When making the crust, it’s essential to handle the dough as little as possible. This keeps it light and flaky. After mixing the butter into the flour, I like to squeeze the mixture between my fingers to see if it holds together. The right texture should feel crumbly yet hold together when pressed. If it’s too dry, just add a bit more ice water, but be careful not to overdo it.
Chilling the dough is a must! You could risk it and skip this if you’re in a hurry, but I find that allowing the crust to chill makes it easier to roll out and keeps it from shrinking in the pan. When you take it out of the fridge, it might feel a bit stiff. Just let it sit at room temperature for a few minutes before rolling.
Ingredient Notes
Using fresh corn is key here. If you can get your hands on sweet summer corn, it really shines in the tart. I usually cut the kernels off the cob and try not to drown them in water while cooking. If you can’t find fresh corn, you can use frozen corn. Just be sure to thaw and drain it well or it might make the filling too watery.
I love using heirloom tomatoes for their unique flavors and colors, but any juicy tomatoes will work. Just make sure to drain any excess juices before adding them to the filling, as too much moisture can lead to a soggy tart. The combination of mozzarella and Parmesan gives a nice creamy texture. If you’re out of Parmesan, a good aged cheddar could also work in a pinch.
Ingredients
Gather these ingredients before you start:
For the crust
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 cup ice water
For the filling
- 2 cups fresh corn kernels (about 4 ears)
- 2 cups diced tomatoes (I like using heirloom)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 4 large eggs
- 1/2 cup heavy cream
- Salt and pepper to taste
Make sure you have everything ready before you bake!
Instructions
Follow these steps to make your tart:
Make the crust
In a large bowl, combine the flour and salt. Add the cubed butter and mix with your fingers until it resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough just holds together. Gather it into a ball, wrap in plastic wrap, and chill for about 30 minutes. This cooling step really helps the crust hold together during baking.
Pre-bake the crust
Preheat your oven to 375°F (190°C). Roll the dough on a floured surface into a circle and fit it into a 9-inch tart pan. Prick the bottom with a fork to prevent puffing. Bake for about 15 minutes, just until it starts to set but isn’t browned yet. I usually cover edges with foil if they start to brown too quickly.
Prepare the filling
While the crust is baking, mix the corn, tomatoes, mozzarella, Parmesan, and basil in a bowl. In another bowl, whisk together the eggs, cream, salt, and pepper. I usually taste the mixture here to adjust the seasoning—it should be well balanced since this is the heart of the tart!
Combine and bake
Once the crust is done, fill it with the corn mixture, pouring the egg and cream mixture over the top. Bake for an additional 20-25 minutes or until the filling is set and lightly golden. Keep an eye on it, you’ll know it’s ready when it seems a bit puffed and slightly jiggles in the middle.
Serve and enjoy
Let the tart cool for about 10 minutes before slicing. I often serve it at room temperature, and it's great for lunch or a light dinner. My family really goes for this one—even my pickiest eater ended up loving it.
Enjoy your delicious tart!
Troubleshooting
If your tart crust is breaking while rolling out, it might be too cold or too dry. If you’re having trouble with it sticking to the counter, try sprinkling a little flour underneath or using a bench scraper to help lift it. And if the edges start to brown too quickly during baking, covering them with foil can save your crust from burning.
Should the filling come out too soft or not set, it could be a sign that you didn’t bake long enough or added too much cream. I usually recommend watching it closely as it nears the end of baking. The filling should be golden on top and just slightly jiggle in the center when it’s done.
Summer Corn Tomato Tart Variations Worth Trying
This tart is wonderfully versatile. If you’re feeling adventurous, adding a layer of sautéed onions or garlic to the bottom of the crust can add another dimension. You might also experiment with different herbs; adding thyme or dill could bring a fresh twist to the dish.
For a twist on the cheese, swapping in goat cheese or feta can also be delightful. Just make sure to adjust the salt in your egg mixture since both of these cheeses can be saltier than mozzarella. And if you’re not a fan of tomatoes, roasted red peppers or even sautéed zucchini can work beautifully in this tart.
Questions About Recipes
→ Can I use frozen corn?
You can, but I'd recommend fresh corn if you have access. Frozen can sometimes end up a bit mushy when cooked.
→ What if I don’t have a tart pan?
No worries! You can use a pie dish or even a baking sheet to make a flat tart. Just adjust the baking time slightly.
→ How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Honestly, it tastes even better the next day.
→ Can I add bacon or another protein?
Absolutely! I've added cooked bacon bits before, and it was delicious. Just be sure to adjust the seasonings accordingly.
→ Is this recipe gluten-free?
Not as it stands, but you could use a gluten-free flour blend for the crust. I haven’t tried it myself, but I’ve heard it can work well.
Summer Corn Tomato Tart
Created by: The Meals By Sophia Team
Recipe Type: Cultural Kitchen Discoveries
Skill Level: Intermediate
Final Quantity: 8.0
What You'll Need
For the crust
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 cup ice water
For the filling
- 2 cups fresh corn kernels (about 4 ears)
- 2 cups diced tomatoes (I like using heirloom)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 4 large eggs
- 1/2 cup heavy cream
- Salt and pepper to taste
How-To Steps
In a large bowl, combine the flour and salt. Add the cubed butter and mix with your fingers until it resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough just holds together. Gather it into a ball, wrap in plastic wrap, and chill for about 30 minutes. This cooling step really helps the crust hold together during baking.
Preheat your oven to 375°F (190°C). Roll the dough on a floured surface into a circle and fit it into a 9-inch tart pan. Prick the bottom with a fork to prevent puffing. Bake for about 15 minutes, just until it starts to set but isn’t browned yet. I usually cover edges with foil if they start to brown too quickly.
While the crust is baking, mix the corn, tomatoes, mozzarella, Parmesan, and basil in a bowl. In another bowl, whisk together the eggs, cream, salt, and pepper. I usually taste the mixture here to adjust the seasoning—it should be well balanced since this is the heart of the tart!
Once the crust is done, fill it with the corn mixture, pouring the egg and cream mixture over the top. Bake for an additional 20-25 minutes or until the filling is set and lightly golden. Keep an eye on it, you’ll know it’s ready when it seems a bit puffed and slightly jiggles in the middle.
Let the tart cool for about 10 minutes before slicing. I often serve it at room temperature, and it's great for lunch or a light dinner. My family really goes for this one—even my pickiest eater ended up loving it.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 220
- Total Fat (g): 14.5
- Saturated Fat (g): 8.2
- Cholesterol (mg): 150
- Sodium (mg): 310
- Total Carbohydrates (g): 17.5
- Dietary Fiber (g): 1.5
- Sugars (g): 1.2
- Protein (g): 6.5