AuthorAnn Ogden GaffneyA true late summer treat, this easy corn custard & tomato tart is the epitome of the season, putting the combo of sweet, fresh corn and ripe tomatoes to delicious good use. The tart is best eaten at room temperature accompanied by a peppery arugula salad, so you can make it ahead of time. To complete the late summer vibe, I like to drizzle the cooled tart with a little freshly made basil pesto before serving, but it is perfect without.
Preheat oven to 375F. Make the crust and blind bake. Set aside
Meanwhile with a sharp knife cut the tomato into thin slices, you’ll need roughly 10, and place in a single layer on a double layer of paper towel. Leave to drain while you make the corn custard.
Strip the corn kernels from the cobs into a bowl. Tip them into the vase of a high speed blender and liquidize. Use the milk as needed to moisten the kernels.
In a large bowl, beat together the eggs, salt and 1 tablespoon Parmesan. Gradually beat in the liquidized corn until well blended. When the blind baked tart shell is ready, pour the corn egg mixture into it.
Gently lay the tomato slices on top of the corn custard, overlapping them into a circle as you go. Save a small end slice for the center. Drizzle the tomatoes with a little olive oil and sprinkle with the remaining Parmesan. Bake 35-40 minutes or until the corn custard is puffy and set, the tomatoes cooked and the top golden. Let cool to room temperature. Serve drizzled with a little basil pesto, if you like it, and a simple arugula salad.
You can also make the custard with frozen corn, roughly 3/4 - 1 cup per ear.
If you don’t want to make pastry, or use a pre-made shell try baking the custard in individual ramekins topped with a single slice of tomato and cheese. You’ll need to bake them in a bain-marie at 350F for about 30 minutes or until a toothpick comes out clean. If you’re making them this way, then use heavy cream instead of milk to help liquidize the corn.
A true late summer treat, this easy corn custard & tomato tart is the epitome of the season, putting the combo of sweet, fresh corn and ripe tomatoes to delicious good use.
6 servings
1 slice
Ingredients
Directions
Preheat oven to 375F. Make the crust and blind bake. Set aside
Meanwhile with a sharp knife cut the tomato into thin slices, you’ll need roughly 10, and place in a single layer on a double layer of paper towel. Leave to drain while you make the corn custard.
Strip the corn kernels from the cobs into a bowl. Tip them into the vase of a high speed blender and liquidize. Use the milk as needed to moisten the kernels.
In a large bowl, beat together the eggs, salt and 1 tablespoon Parmesan. Gradually beat in the liquidized corn until well blended. When the blind baked tart shell is ready, pour the corn egg mixture into it.
Gently lay the tomato slices on top of the corn custard, overlapping them into a circle as you go. Save a small end slice for the center. Drizzle the tomatoes with a little olive oil and sprinkle with the remaining Parmesan. Bake 35-40 minutes or until the corn custard is puffy and set, the tomatoes cooked and the top golden. Let cool to room temperature. Serve drizzled with a little basil pesto, if you like it, and a simple arugula salad.
You can also make the custard with frozen corn, roughly 3/4 - 1 cup per ear.
If you don’t want to make pastry, or use a pre-made shell try baking the custard in individual ramekins topped with a single slice of tomato and cheese. You’ll need to bake them in a bain-marie at 350F for about 30 minutes or until a toothpick comes out clean. If you’re making them this way, then use heavy cream instead of milk to help liquidize the corn.
