Rustic Corn, Tomato & Basil Tart

Rustic Corn, Tomato & Basil Tart

Rustic Corn, Tomato & Basil Tart

Yield: 1 ea. 12-in tart


Ingredients

1 ½ lb. yellow tomatoes, cut into ¼-in. thick slices
1 ½ lb. red tomatoes, cut into ¼-in. thick slices
Kosher salt

DOUGH

1 cup fresh corn kernels (about 2 ears)
1 Tbsp. freshly squeezed lime juice
3 Tbsp. fresh goat cheese, at room temperature
1 ½ cups flour
¼ cup fine yellow cornmeal + more for dusting peel
½ tsp. kosher salt
4 Tbsp. cold unsalted butter, cut into cubes

FILLING

½ cup fresh basil leaves, cut into chiffonade ribbons
½ cup shredded Italian Fontina cheese
1 Tbsp. fresh oregano leaves, chopped
4 Tbsp. bread crumbs
Kosher salt and freshly ground black pepper
1 lg. egg, lightly beaten for wash
¼ cup fresh goat cheese, crumbled


Preparation

Oven Temperature: 460-490 degrees

Arrange the tomatoes in a single layer on paper towels and lightly salt. Let them drain for 10 minutes then gently squeeze to remove more juice.

For the dough, combine ¾ cup of the corn, lime juice and goat cheese in a food processor and pulse until smooth.

In a large bowl combine the flour, cornmeal and salt. Cut in the butter with two knives or a pastry cutter until the mixture resembles coarse meal. Add the corn mixture and stir until it forms a soft dough. Remove from the bowl and knead gently 4 times.

Place the dough on plastic wrap large enough to accommodate a 14-in. tart and cover with a second layer of plastic of equal size. Press into a 6-in. disk then roll the dough to a 14-in. round. Put on a baking sheet and refrigerate for 45 minutes or freeze for about 10 minutes, until the dough is firm.

Dust your work surface with fine cornmeal, remove the top layer of plastic wrap from the dough and invert it onto the dusted work surface.

For the filling combine ¼ cup of the basil, Fontina cheese and oregano. In a separate bowl, combine 2 tablespoons of the bread crumbs with ½ teaspoon salt. Arrange the cheese mixture on the dough leaving a 1 ½-in. border. Dust with the bread crumb mixture and arrange ½ of the tomatoes, overlapping the slices over the bread crumbs.

Sprinkle the rest of the corn kernels over the tomatoes, lightly salt to taste and sprinkle with remaining bread crumbs. Arrange the second layer of tomatoes on top, sprinkle lightly with salt and cracked black pepper. Gently fold about 2 inches of the edge of the dough toward the center, pleating like a galette and pressing to seal. Brush the edges with the egg wash and salt lightly.

Flame Height: 2.8

Dust your large peel with more cornmeal and slide the tart onto it, as you would with a pizza. Cook just front of center in the oven, for 10 minutes. Rotate and cook 10 more minutes then remove with your utility peel to the door of the oven. Sprinkle with the rest of the crumbled goat cheese, pressing lightly into the tomatoes. Return to front of center in the oven and bake for 20 more minutes, rotating after 10 minutes. The crust should be evenly browned.

Remove from the oven, using your utility peel, onto a cooling rack. Cool for 20 minutes. Sprinkle with remaining basil leaves, slide onto a cutting board and cut into 6 or 8 slices. Serve at room temperature.

 



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