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Author Notes: What I like about this tart is it's versatility - you can serve it for brunch, lunch or a light supper; it makes a great appetizer when cut into small serving-size pieces; the cheeses and types of tomatoes can be changed up; and it can be served warm or at room temperature (cold from the fridge is pretty tasty, too!)
You will need one 12-inch unbaked pie shell. If you don't have a favorite recipe, check out my recipe for Grandmom Helen's Always-Flaky Pie Crust here on Food52. —Rhonda35
Serves 8 to 10 people
- pie dough for a single crust pie, rolled thin, fitted into a 12-inch tart pan and chilled for 30 minutes
- 1 1/2 pounds ripe tomatoes - halved grape/cherry tomatoes or cored and sliced larger tomatoes
- 1 ear's-worth fresh corn kernels, raw or cooked
- 1/3 cup plus 3 T fresh basil leaves, divided
- 1/3 cup scallions, chopped fine
- 5 cups grated cheese (sharp Cheddar, aged Provolone, Fontina, Monterey Jack, etc. - I tend to use a mix of whatever is in the fridge)
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 2 tablespoons heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan or Romano cheese
- 4 ounces fresh mozzarella, torn into 3/4-inch chunks or 4 oz fresh goat’s milk cheese, roughly crumbled
- Preheat your oven to 375 degrees.
- Use a fork to pierce the pie crust all over, then line the crust with foil and fill the pan with dried beans or pie weights. Blind-bake the pie shell for 8 minutes, till slightly firmed up. Place on a rack to cool and remove the foil and weights. Keep the oven set to 375 degrees.
- Roughly chop 1/3 c basil leaves and place in a large bowl. Stack the other 3 T basil leaves, roll into a cigar shape and slice thinly into chiffonade. Set aside.
- To the large bowl with the chopped basil, add the corn, scallions, grated cheese, mayonnaise, egg, cream, salt and pepper. Mix well and spread into the tart shell.
- Top cheese mixture with tomatoes, pressing them gently into the cheese mixture. If using small, halved tomatoes, place tomatoes cut-side down.
- Sprinkle the grated Parmesan over the tart and dot with the chunks of mozzarella or goat’s milk cheese.
- Bake 25-30 minutes until crust is golden brown and the cheese is bubbly.
- Remove to a rack to cool for at least 10 minutes before serving. Serve warm or room temperature, sprinkling with the basil chiffonade before serving.