Wednesday, August 7, 2019

Roasted Tomatoes, Basil and Corn Tart

If life deals you lemons, make lemonade,
if it deals you tomatoes, make Bloody Marys.
I did not try Bloody Marys as suggested by the quote but decided this recipe Roasted Tomatoes, Basil and Corn Tart a perfect way to use up tomatoes. I have four pots this year and I am surprised they are doing well considering the stormy and hot weather we've had. In just three days we've had 3-1/2 inches of rain. 
I found this tart to be a lighter fare for dinner with a salad or fruit perfect for an evening meal. Using yellow (Comets) tomatoes was a good contrast with red cherry tomatoes. I roasted them ahead of preparing the tart. Adapted from a BHG August 2008. Use a 10 inch tart pan or a 9 inch pie pan for this recipe.
Roasted Tomatoes with Corn and Basil Tart
  • Prepared pie crust to fit a 10 inch tart pan.
  • 2 cups diced tomatoes-red and yellow are a good contrast
  • 1-1/2 cups cheddar, Gruyere or Swiss cheese or a combination, grated
  • 1/4 cup snipped fresh basil or 1-1/2 tsp. dried basil
  • 1 tsp. parsley flakes
  • 1 tsp. Dijon mustard or 1/2 tsp. dried mustard
  • 2 large eggs
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup fresh corn about 3 cobs or use frozen corn as a substitute
  • 3/4 cup half and half
  • 1/4 cup heavy cream
  • 1/2 cup diced sweet onions or 1/3 cup green onions, diced
  • Place halved tomatoes on a parchment lined cookie sheet. Drizzle with a little olive oil and sprinkle with dried snipped basil. Roast at 375 degrees for 25 minutes. Drain roasted tomatoes on a double lined paper towel and set aside.
  • Roll out crust on a floured wax paper to make an 11-12 inch circle. Place tart pan on center of the wax paper and flip over so crust is in the tart pan,. Trim overlapping crust from fluted edges. Prick sides and bottom crust with a fork.
  • Use two pieces of foil to fit snugly into tart pan pressing firmly up to edges.
  • Chill the crust in refrigerator 20 minutes.
  • Preheat oven to 400 degrees.
  • Bake tart crust for 8 minutes. Remove foil and bake 4 minutes longer-set aside to cool slightly. Reduce temperature to 375 degrees and place a cookie sheet on lower rack to catch any drips.  
  • In a blender add eggs, cream, mustard, parsley flakes, basil and blend to mix well.  
  • Sprinkle on crust diced onions, grated cheese, drained roasted tomatoes, corn and basil.
  • Take long strips of foil and crimp around outside edges of tart pan to prevent browning.
  • Slowly by cupful pour cream mixture over crust.
  • Bake 25-30 minutes or until filling is set and crust is cooked. Cool 10 minutes and remove sides of pan to serve. Sprinkle with additional chopped tomatoes and basil.
  • Optional top each slice with a dollop of salsa.
  • Variations: adding green chilies,black olives or diced zucchini to bottom of tart before adding the filling. 
Note: I thought the tart tasted even better the next day. I found reheating a piece on a baking sheet at 400 degrees for 5- 8 minutes was better than microwaving to avoid a soggy crust.

1 comment:

  1. Looks like a delicious meal! Thanks for sharing at the What's for Dinner party! Enjoy the rest of your week.


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