Verrill’s Corn and Tomato Tart
One of our favorite summer corn recipes is this corn and tomato tart from Verrill Farm in Concord, Massachusetts, where, in late summer, you can buy armfuls of ears daily.
By Yankee Magazine|Aug 02 2017|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanOne of our favorite summer corn recipes is this corn and tomato tart from Verrill Farm in Concord, Massachusetts, where, in late summer, you can buy armfuls of ears daily. At the farmstand’s annual corn-and-tomato festival, people wait in long lines for this dish, which not only dazzles the tastebuds but looks gorgeous, too.
Yield:
Ingredients
1/2 cup chopped onion
1 garlic clove, chopped
3 tablespoons olive oil
5 ears of corn, kernels cut off
Kosher or sea salt and freshly ground black pepper
Baked Piecrust
1/4 cup grated cheddar cheese
1/2 pint cherry tomatoes, cut in half
3 scallions, chopped
2 large eggs
1/2 cup milk
1/2 cup heavy cream
Instructions
Heat oven to 375°.In a medium saucepan over medium heat, saute onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn kernels and cook about 8 minutes. Season to taste with salt and pepper. Put half of the corn mixture into Baked Piecrust. Layer grated cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top. In a small bowl, whisk together eggs, milk, and cream; pour egg mixture over tart. Bake 30 minutes until tart is golden brown.
In the instructions for the “Verrill’s Corn and Tomato Tart” I do not see the size of the pie plate that I should use. Would you please let me know: 8″ – 9″ – 10″
Thanks.
Hi P Wilson. While the recipe doesn’t specify, when I made it I used a 10-inch tart pan and it fit just fine. Thanks for your comment!
Jersey tomatoes are the best any
Mayo will due jersey number one
it’s a fabulous recipe, bring it to a picnic, add it to any light summer dinner, it compliments anything.
Have made it many times.