You Say Tomato, I Say Tomahto

One of the pleasures of summer is enjoying tomatoes at their peak of ripeness. The best are the heirloom variety with their skins of colorful reds, oranges, dark and lime greens, yellows and purples.

While they are delicious in their raw form, I found a recipe from famed chef Daniel Boulud which combines them with fresh corn kernels and rich cream to make a fantastic tart perfect for lazy summer days. Paired with a lightly dressed salad of crisp baby greens, it is an ideal entrée for an easy meal to enjoy inside or al fresco. 

The crust is a classic pâte brisée which is simple to make but if you’re pressed for time a store bought pie crust works as an alternative; just make sure to buy one without sugar so the tart is not overly sweet.

The tart may be served either warm or cool depending on preference and tastes great with an accompaniment of chilled rosé or homemade lemonade for a non-alcoholic option.

With fresh tomatoes and corn shucked from the cob it’s easy to embrace the bounty of summer!

Corn and Heirloom Tomato Tart


For the tart shell

  • 1 1⁄4 cups all-purpose flour
  • 8 tablespoons cold unsalted butter, cut into pieces
  • 1⁄8 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 cups dried beans or rice, for baking shell


For the filling


  • 3 tablespoons unsalted butter
  • 1⁄4 cup chopped onion
  • 2 cloves garlic, chopped
  • 1 ½ cups 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
  • A dash of Tabasco sauce
  • ½ pound heirloom cherry tomatoes, halved, or 1 to 2 large heirloom tomatoes, cut in thin wedges (or mix a combination of both)
  • 1⁄4 cup grated Parmesan cheese
  • 1⁄2 teaspoon smoked paprika
  • 1⁄3 cup panko bread crumbs
  • Salt and freshly ground white pepper



  1. 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.)
  2. Center a rack in the oven, and preheat to 350 F. Cut a 10″ diameter round of waxed or parchment paper. Place a fluted 9″ tart pan with a removable bottom on a baking sheet.
  3. Lightly dust a work surface and the top of the dough with flour. Roll the dough out into a round that is approximately 10″ diameter and 1⁄8″ thick.
  4. 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.
  5. Line the shell with the paper round and fill with dried beans or rice. Bake for 18 to 20 minutes.
  6. 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.)
  7. Preheat oven to 300 F. Melt 1 tablespoon 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.
  8. 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.
  9. 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, ½ cup scallions, Tabasco, and another sprinkle of salt and pepper until well combined.
  10. Pour the mixture into the prepared tart shell and bake for 25 to 30 minutes or until the custard is set.
  11. Meanwhile, melt the remaining butter, transfer to a medium bowl and toss with the remaining scallions, tomatoes, Parmesan cheese, smoked paprika and bread crumbs.
  12. 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.

Special Note: Feature Image for this blog post courtesy of hedwigmaria at Pixabay.