I love making tarts more than anything, and after finding some beautiful, fresh corn at my local coop, I decided to incorporate it into individual, custard-filled tarts. Ripe cherry tomatoes, apple-smoked bacon, and tart goat cheese were the perfect accompaniment to the corn. These tarts are a perfect light dinner along with a salad, but also a pretty darn good breakfast! —Eileen Troxel
kosher or sea salt
cold, unsalted butter, cubed
strips apple-smoked bacon, cut into 1/4-inch pieces
ears of corn, kernels cut from the cob
fresh thyme leaves
large organic eggs
green onions, the white and some green thinly sliced
Salt and freshly ground pepper to taste
Campari or large cherry tomatoes
In This Recipe
1. Combine flour, cornmeal, salt, and sugar in the bowl of a food processor. Pulse very briefly to combine. Add the cubed butter and pulse until the size of small peas. Slowly add the ice water while pulsing. Stop when the dough just starts to come together.
2. Transfer dough mixture to a sheet of plastic wrap. Press dough into a disk and wrap completely in the plastic. Refrigerate for at least 2 hours.
3. Remove dough from refrigerator. Divide dough into 6 pieces. Roll each piece between a lightly-floured sheet of waxed paper and plastic wrap to a 1/8-inch thickness. Transfer rolled dough to a 3 3/4-inch tart pan and trim edges. Place in freezer. Repeat with remaining dough. You will get 6 individual tart shells from this recipe. You can use one large tart pan instead (9 1/2-inch to 10 1/4-inch).
4. Preheat oven to 400?F. Line tart shells with foil and fill with dried beans or rice. Place tart pans on a rimmed baking sheet and bake on middle rack of oven for 18 minutes. remove foil and beans/or rice and return tart shells to oven. Continue to bake until shells are a light golden brown. Remove from oven. Reduce oven temperature to 375?F.
1. Brown the bacon in a large skillet. Transfer to paper towels to drain when done. Pour off the bacon fat, leaving a film of fat in the skillet. Add the corn kernels and cook over medium-low heat until just beginning to brown. Remove from heat and reserve.
2. Break the goat cheese into small pieces and sprinkle with fresh thyme leaves.
3. In a medium-size bowl, whisk together the eggs, heavy cream, milk, and green onions. Season with salt and pepper.
4. Divide the goat cheese evenly between the 6 tart shells, followed by the corn kernels. Slowly pour the egg mixture over the tarts, filling to just below the rims. Place the tomato wedges in a spoke pattern in the center of each tart.
5. Place the filled tart shells on a rimmed baking sheet in the center of the 375?F oven and bake for approximately 25 minutes, until the custard has set and the tomatoes are starting to shrivel.
6. Remove from oven and garnish each tart with a sprig of fresh thyme. Eat either warm from the oven, or at room temperature.