Corn, Spring Onion, and Ricotta Tart

By • May 17, 2014 • 35 Comments

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Author Notes: You can easily make this gluten-free by replacing the plain flour with a gluten-free alternative.
Eat This My Friend | Jade O'Donahoo

Food52 Review: Meatless Monday has a new favorite. Easy to make, this dish looks great and tastes wonderful. The polenta pastry provides a crisp and crumbly crust for the filling, which punches above its weight in flavor. The spring onion cuts through the sweetness of the corn, and the ricotta provides a velvety finish. This dish can be eaten hot or cold and would be a showstopper at breakfast, lunch, or dinner.Delwyn Cox

Serves 6 to 8

Tart Shell

  • 115 grams (1 cup) sifted plain flour
  • 115 grams (3/4 cup) uncooked polenta
  • 115 grams (1/2 cup) butter, plus extra for greasing
  • 1 egg
  • pinch sea salt
  • 1 tablespoon ice water

Filling

  • 3 ears of corn
  • 4 eggs
  • 3 spring onions, thinly sliced
  • 100 grams (scant 1/2 cup) fresh ricotta
  • 1/4 cup double cream or heavy cream
  • few big pinches of salt
  • Freshly-ground pepper
  1. Start with the pastry: Place flour, polenta, butter, and salt into a food processor and pulse until the butter is combined. Add the egg and iced water. Pulse until the mixture comes together.
  2. Turn dough out onto a lightly-floured bench and knead for a minute. Form the dough into a ball and cover with cling film. Refrigerate for 30 minutes.
  3. Preheat oven to 200°C (395°F). Take the pastry out of the fridge, and roll out both sides until you have a circular shape about 4 millimeters thick and wide enough to fit in a large flan tin. Grease a flan tin very well with butter and lay the pastry over the top. Press the sides in with your fingers, then run the rolling pin over the top of the tin to trim off any excess -- keep the leftover pastry in case you need to patch up any holes.
  4. Place a sheet of baking paper over the top and filling it with dried beans or pastry weights. Place in the oven to bake for about 20 minutes.
  5. While the pastry is baking, remove the kernels from the corn cobs. Place the 4 eggs, cream, salt, and corn kernels into the food processor (no need to wash it after making the pastry!) and pulse briefly until combined. Stir in the thinly sliced spring onions.
  6. When the pastry is ready, remove it from the oven and pour in your egg mixture. Break the ricotta up into small chunks and dot it evenly around the mixture. Place it back into the oven and bake until set, about 20 minutes. Grind over some freshly-cracked pepper before serving.
Jump to Comments (35)

Tags: corn, onion, Spring, tart

Comments (35) Questions (1)

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3 months ago Kira B

Can anyone speak to the flavor and texture of the tart shell itself? I would really love to make it, but am apprehensive about the polenta. Many thanks!

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3 months ago ghainskom

Flavor and texture were both definitely "corny". That's really the best word I found to describe it. I hope it helps!

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3 months ago Eat This My Friend | Jade O'Donahoo

Hi Kira B,
The polenta crust is my favourite part - I use it for most of the tarts I make now, including sweet ones. I love the texture and crumb the polenta lends, plus the subtle sweetness of it. Give it a try!

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3 months ago Dolce

Can you make this with a good brand of frozen sweet baby corn and a good quality frozen pie crust?

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3 months ago Eat This My Friend | Jade O'Donahoo

Hi there, you definitely could - i've been known to take that short cut from time to time and it is still hits the spot. Just not quite as good. X

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4 months ago Frances Barker

The corn,spring onion and ricotta tart sounds so good i might make this next week mm yum yum yummy !!

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3 months ago Eat This My Friend | Jade O'Donahoo

I made this recently using feta instead of ricotta - it was equally as good, if not even better!

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4 months ago Krystyna

Why some people are so afraid or metric system of measurements? It's the easiest and much more accurate system. It is a shame that people don't know how to convert by themselves. C'mon, don't insult your own intelligence !

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4 months ago ghainskom

I have to add that salt or not, that it seems to taste much better cold (well, room temperature, next day) than right out of the oven...

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4 months ago ghainskom

Made this yesterday. It was ok, but not outstanding, I think mainly because it was lacking salt. "Few big pinches of salt" isn't very exact either. Not sure I'll make this again but to all who are interested: don't go too easy on the salt...

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4 months ago karin.anderson.52

No metric outrage here - I glad if I don't have to deal with inexact volume measures.

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4 months ago Eat This My Friend | Jade O'Donahoo

haha i'm with you there. X

Steph

4 months ago Stephanie Bourgeois

Stephanie is the Head Recipe Tester of Food52.

We've added the U.S. measurements for this recipe so that it includes both metric and U.S. now.

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4 months ago Eat This My Friend | Jade O'Donahoo

Thank you kindly for doing that - I didn't realise that metric measurements would cause such outrage! I personally think it is great that there is the option to submit recipes in metric, it enables global submission, which broadens the community even further. X

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4 months ago btglenn

While this looks like an interesting recipe, I really object to the editorial decision to include a recipe whose weights and measures are in metric. The New York Times and other sources now include both metric and the system used in the US. While the internet and many cookbooks do include conversion tables, Food 52, an American based internet site, should offer American measurements in ALL the recipes their editors deem worthy of publication.

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4 months ago grammypeg

Food 52 Folks - can you please publish US amounts for recipes? If you have done so on this one please direct me to the spot.
Thanks!

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4 months ago Krystyna

Buy yourself a kitchen scale !!! It is a must for everybody who has any idea of cooking! You can weight on it in grams and kg, oz and lbs !

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4 months ago csemsack

What is double cream? Is it what we in the U.S. call heavy whipping cream?

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4 months ago Eat This My Friend | Jade O'Donahoo

Hi! Here is australia we have double cream, which has a 48–60% fat content, with no thickeners or stabilisers are added. I am not sure what you have in the US, but I would look for anything labelled 'pure cream' and has a thick dolloping consistency. Basically the highest fat content you can get. Hope that helps!
Jade. X

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4 months ago EllnMllr

Could you translate from grams to oz of volume measurements? And make the other corrections? e.g. how about an updated recipe?

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4 months ago Eat This My Friend | Jade O'Donahoo

Hi there, I have already updated the recipe, however I am from Australia where we use the metric system. I wouldn't have even the slightest idea about converting. Sorry about that. X

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4 months ago Krystyna

How about buying a scale which was both systems! Or go online, google it and you'll have it in a second!!

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4 months ago Grand

200 degrees - Celsius or Farenheit?

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4 months ago Eat This My Friend | Jade O'Donahoo

that is celsius : )

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4 months ago Julie

Did you prepare the polenta yourself or purchase it?

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4 months ago Eat This My Friend | Jade O'Donahoo

hi julie, you do not need to prepare the polenta for this recipe - you just use the dried polenta 'meal' as you would flour in a pastry recipe.
jade x

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4 months ago lisina

Beauteous!

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5 months ago AnnaChris

I made this for dinner tonight and it was divine. I think I rolled the dough a bit too thin, as I had quite a lot of dough left over after I pressed it into the pan. The crust also shrank bit (perhaps *because* it was too thin?) during the par bake, so I was not able to fit all of the filling in either. Not wanting to waste so much deliciousness, I used the remaining dough and filling for a small free-form galette, which I baked for about 35 minutes, give or take. I was skeptical, but it actually turned out great! I enjoyed this over some fresh greens lightly dressed just with lemon and salt, along with a glass of white wine. Perfect solo dinner - and tons of leftovers for the week ahead!

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5 months ago Eat This My Friend | Jade O'Donahoo

Hi AnnaChris, sometimes you can get a bit of shrinkage if a little too much water is added - all depending on how thirsty that particular batch of flour is. It happens to me sometimes too. I also think that my tart case might be a bit humungous! Probably more so than the average one..
What an excellent idea to make a little galette with the left overs, I commend your creativity : )
Glad you liked the recipe, I often have it for lunch (cold) the next day and love it!
X Jade

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5 months ago Eat This My Friend | Jade O'Donahoo

Thanks for the lovely words Delwyn Cox. Super chuffed!

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5 months ago Gaia Goodness Natural Foods

No worries Jade! Thank you for catching it and adding these extra steps. I'm going to try this recipe. I love the combination of corn, onions, and ricotta. Sounds scrumptious! Going to share this with my followers as well.

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5 months ago Gaia Goodness Natural Foods

i think I'll add bacon to this as well!

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5 months ago Eat This My Friend | Jade O'Donahoo

oh yes! stroke of brilliance there!

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5 months ago Eat This My Friend | Jade O'Donahoo

Yikes!
I have just realised i made a couple of typos in the recipe, but am not able to edit it.
I had forgotten to add
- 1/4 cup double cream in the ingredients list for the filling
and the step for
- thinly slicing the spring onions!
Many apologies if this has caused confusion for anyone - must have been pulling an all nighter when I entered this recipe.
X Jade