Corn and Tomato Tart

2013-05-16 15.35.45

I loved this, Mike came in looked at it on the kitchen counter and whined Quicheeeeeee. So I gave him leftover pizza, he did try it and said pretty good but ….

by Daniel Boulud

To make the Tart Shell*

1 1⁄4 cups all-purpose flour

8 T cold unsalted butter, cut into pieces

1⁄8 tsp. salt

1 large egg, lightly beaten

2 cups dried beans or rice, for baking shell

Combine flour, butter, and salt in a food processor and pulse until crumbs form. Add egg and pulse until the mixture resembles moist curds. Turn the dough out onto a work surface, and knead once or twice to pull dough together. Flatten into a disk, cover with plastic wrap, and refrigerate for at least 1 hour. (At this point, the dough can be kept refrigerated for up to two days or frozen for up to a month.)

Center a rack in the oven, and preheat to 350°F. Cut a 10″ dia. round of waxed or parchment paper. Place a fluted 9″ tart pan with a removable bottom on a baking sheet. Lightly dust a work surface and the top of the dough with flour. Roll the dough out into a round that is approximately 10″ dia. and 1⁄8″ thick. Fit the dough into the bottom and up the sides of the pan. Trim excess dough even with the pan’s rim and, with the tines of a fork, poke a few holes on the bottom.

Line the shell with the paper round and fill with dried beans, rice or pastry weights or rice. Bake for 18 to 20 minutes.

Take the pan out of the oven and carefully remove the paper and beans, then bake the shell for 3 to 5 minutes more, or until lightly browned. Remove and let cool in pan on a rack. (The shell can be kept covered at room temperature for up to 8 hours.)

To make the Filling

3 T unsalted butter

1⁄4 cup chopped onion

2 cloves garlic, chopped

1 1⁄2cups uncooked corn kernels (about 2 ears)

1 cup heavy cream

4 eggs: 3 whole eggs, plus yolk from 1 egg

3⁄4 cup sliced scallions

Dash Tabasco sauce

1⁄2 lb. heirloom cherry tomatoes, halved, or 1 to 2 large heirloom tomatoes, cut in thin wedges

1⁄4 cup grated Parmesan cheese

1⁄2 tsp. smoked paprika

1⁄3 cup panko bread crumbs

Salt and freshly ground white pepper

Preheat oven to 300°F. Melt 1 T of the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 4 minutes, or until the onions are translucent. Add the corn, with a sprinkle of salt and pepper, and cook, stirring, for 5 minutes. Reserve 1⁄2 cup of the corn mixture in a medium bowl. Add the cream to the saucepan, bring to a simmer, and then transfer to a blender. Puree until smooth and transfer to the bowl with the reserved corn. Whisk in whole eggs, egg yolk, 1⁄2 cup scallions, Tabasco, and another sprinkle of salt and pepper until well combined. Pour the mixture into the prepared tart shell, and bake for 25 to 30 minutes, or until the custard is set.

Meanwhile, melt remaining butter, transfer to a medium bowl, and toss with the remaining scallions, tomatoes, Parmesan cheese, smoked paprika, bread crumbs, and salt and pepper to taste. Once custard is set, remove tart from oven, and arrange tomato mixture on top. Return tart to the oven and continue baking for 15 more minutes, or until tomatoes are soft and bread crumbs are golden.

Let tart rest for 20 minutes before slicing.