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.