Rustic Corn, Tomato, and Basil Tart

Name: Rustic Corn, Tomato, and Basil Tart
Yield: makes one 12-inch tart; serves 8 as a main course
Ingredients: 1 1/2 pounds yellow tomatoes, cut into 1/4-inch-thick slices; 1 1/2 pounds red tomatoes, cut into 1/4-inch-thick slices; Kosher salt; 1 cup fresh corn kernels (about 2 ears); 1 tablespoon freshly squeezed lime juice; 3 tablespoons fresh goat cheese, at room temperature; 1 1/2 cups all-purpose flour; 1/4 cup fine yellow cornmeal; 1/2 teaspoon kosher salt; 4 tablespoons cold unsalted butter, cut into cubes; 1/2 cup shredded fresh basil leaves; 1/2 cup shredded Italian fontina cheese; 1 tablespoon whole fresh oregano leaves, minced; 4 tablespoons fresh bread crumbs; 1/2 teaspoon kosher salt, plus more for seasoning; 1/4 teaspoon cracked black pepper; 1 egg for wash; 1/2 teaspoon coarse sea salt; 1/4 cup crumbled fresh goat cheese

January 24, 2012

This is the perfect tart to celebrate summer. It showcases the ripest heirloom tomatoes, fresh corn, and basil. You can use any tomatoes, but I like to use a mixture of colors. The corn kernels add crunch and a burst of flavor. The tang of the goat cheese pulls all the tastes together.

Recipe notes

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