Corn and Tomato Tartlets
Tomatoes and corn are at their peak and I’m taking advantage of the situation with these Corn and Tomato Tartlets. They are loaded with local sweet summer corn, homegrown tomatoes and a whole lot of cheese. I used store bought pastry because I didn’t have time to make the dough – and that’s ok.
These little tarts are perfect for weekend brunching.
Corn and Tomato Tartlets
Ingredients
For the Crust
- 1 sheet puff pastry, store bought
For the Filling
- 1 ½ cups fresh corn
- ½ cup milk
- 2 large eggs
- 1 cup sharp cheddar cheese, grated
- ½ cup parmesan cheese, grated
- 2 medium tomatoes, sliced
- ½ cup cherry tomatoes, cut in half
- 2 tbsp fresh parsley, chopped
- 4 tbsp panko crumbs
- sea salt and ground black pepper, to taste
Instructions
For the Crust
- Preheat oven to 375°F.
- Press the dough into the bottom of 6 individual tart pans with a removable bottoms or one 9” tart pan. Place on a baking sheet for easy transfer to the oven.
- Prick the dough all over with a fork, cover with parchment paper and baking weights (I use dried beans).
- Bake for 12 minutes. Remove from oven and gently lift off the parchment and weights.
- If the dough has puffed up, gently press it down to flatten. Set aside.
For the Filling
- Cut the kernels off of the cobs and place in a medium bowl.
- Place half of the corn, milk and eggs in a food processor and pulse a few times to break up the kernels and blend the mixture; return to bowl with the corn kernels, add half the cheese, salt and pepper and stir to combine.
- Turn oven up to 400°F.
Assemble the Tarts
- Arrange half of the tomatoes in a single layer over the pre-baked crust.
- Gently pour the corn egg mixture on top of the sliced tomatoes and sprinkle the parsley.
- Place another layer of tomatoes over the mixture, sprinkle the rest of the cheese and panko.
- Bake for 35-40 minutes until the filling is set.
- Remove tarts from the oven and let cool for 15 minutes. Remove rings and transfer tarts to a wire rack to cool for before serving.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
How many tarts does this make ? Can you make ahead day before ?
I made six tartlets. If you make them the day before, you should reheat them in the oven to crisp the pastry. Thanks for trying the recipe.