spicy corn and tomato tart

A nice savory tart with all the ingredients of summer is good for lunch or appetizers.  I had made a bunch of dough and had just one ball left so I whipped this up. 

Pre-bake the tart for about 25 minutes and let cool before adding in the ingredients.  I used this recipe to make the tart but did not include the sugar.


3 T unsalted butter

1/2 cup chopped sweet onions

2 ears kernels uncooked

1 cup heavy cream

3/4 cup sliced scallions

dash of tabasco

1 1/2 cups sliced mixture of tomatoes

1/4 cup grated Gruyere cheese

1/3 cup panko bread crumbs

Preheat oven to 300. 

In a saute pan melted 1 Tbsp butter.  Add the onions and saute until soft.  Add the corn with some kosher salt for taste.  Once the kernels have softened, add the cream and bring to a simmer.  Take off the heat.  Set 3/4 cup of the corn mixture aside.

Take the rest of the corn mixture and puree in a blender.  Then mix in the reserved kernels, 1/2 cup of scallions, tabasco and salt.  Pour this into the pre-baked tart.  I found that I didn't need the entire mixture.  Bake for about 20/25 minutes or until the custard is set.

In a separate bowl mix together 2T melted butter (room temperature), rest of the scallions, tomatoes, gruyere and panko.   Once the tart comes out of the oven, arrange this mixture over the top of the tart and put it back in the oven for about 20 more minutes.

Serve warm or at room temperature. 

Comments (Archived):

  1. panterosa,

    Looks good but I don’t like corn (but I could easily substitute.What is your dough recipe? You make in bulk but how many? Thanks.

    1. Gotham Gal

      i only make one crust recipe at a time. if you don’t like corn, i’d just do a different tart. one that is good this time a year is gruyere, caramelized onions and sliced tomatoes. once the tart is set just put shaved gruyere on the bottom and then onions (already caramelized) over that and then thin slices of tomato (more than less even though it looks like too much because they shrink) and then shaved gruyere over the top.

      1. panterosa,

        I do onion tarts, and the one you describe sounds great. Would be great with mushroom instead of tomato as well.I make another tart, and sometimes translate to a pizza, which is blue cheese, red onion and ricotta. I call it red white and blue. Always a hit.Whose/what dough recipe do you use? I don’t love the one I have.