Fresh Corn and Tomato Tart

Summer is in its final phase, with autumn nipping fast at its heels.  The nights are growing cooler, color is blooming in the trees, and our appetites will soon be turning to apples, pumpkins, and hearty soups instead of berry cobblers and refreshing salads. But before unpacking the scarves and sweaters, I urge you to give summer one final hurrah by using the last of the local farmer’s market fresh, sweet corn in a delicious and flavorful Fresh Corn and Tomato Tart from Verril Farm in Concord, MA.  The tart was featured in the July 2009 issue of Yankee, and has emerged as a modern savory summer treat. The tart starts with several ears of (you guessed it) fresh, local corn.  Shuck the corn, then get out your sharpest knife and slice the kernels into a bowl.  This is easier to do than you might think, and also rather fun.  I received several new knives for my birthday last month and this was a perfect way to put one to work. While the corn kernels are sautéing with onion and garlic, shred some Vermont cheddar, then slice a few garden tomatoes or a handful of cherry tomatoes.  In the cold, dark days of February and March you will long for the days of fresh New England summer produce and dishes like this one. The aroma and flavor of the corn shines, along with a supporting cast that includes tomatoes, scallions, and a bit of cream, milk, and egg to set the filling.  Pure end-of-summer heaven! Of course, autumn in New England is nothing to dread, and there are plenty of classic Yankee dishes to serve and enjoy in the coming months – arguably the region’s finest. What are some of your favorite local fall dishes?  Share your picks in the comments below – perhaps one will make an appearance in a future Yankee Seeker post! In the meantime, gather up some corn and bid summer adieu with this tasty Fresh Corn and Tomato Tart. Fresh Corn and Tomato Tart Recipe Links View and print the recipe for Fresh Corn and Tomato Tart Save Fresh Corn and Tomato Tart to your Recipe Box

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