Heirloom Tomato, Sweet Corn And Thyme Tart

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• Step 1

  Pastry Instructions:
  Combine the flour, salt, black pepper and thyme leaves in the bowl of a food processor. Pulse to combine. Add the butter and pulse until it resembles coarse meal. With the processor running, add the water 1 T. at time until the mixture forms a ball. Press the mixture into a deep, 10 inch tart tin with a removable bottom. Place in the freezer for 15 min. Preheat oven to 400 degrees F. Remove the tart from the freezer and prick the bottom of the pastry, gently with a fork. Line with parchment and pie weights or dry beans and bake on a cookie sheet for 30 minutes. Remove from the oven and set aside, removing parchment and weights once cool enough and safe enough to do so.

• Step 2

  While the pastry bakes, make the filling.

  In a large skillet, sauté the onion slices in 1 T. of the olive oil on medium high. Allow to caramelize. Remove from pan and allow to cool. Slice the kernels of corn from the cob, tip into the pan along with the second T. of olive oil. Sauté 3-5 minutes, until a little soft and slightly caramelized. Remove the corn from the pan and allow to cool while prepping the tomatoes. Finally add the remaining T. of olive oil to the pan and tip in the tomatoes.

• Step 3

  Cover the pan with a lid and allow the tomatoes to soften and the skins to pop. Cook covered for about 10 minutes, periodically stirring to allow for even browning. Remove the tomatoes from the pan and allow to cool to lukewarm.

• Step 4

  Grate the cheese and sprinkle on the bottom of the pastry. Layer half the onions on top of the cheese, then combine the remaining onions with the corn and tomatoes in a bowl. Fill the tart with this mixture, then return to the 400 degree oven to bake for an additional 20 minutes. Allowing the cheese to melt and the pastry to turn golden brown.

  Remove from the oven and let cool for 30 minutes prior to serving.

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Confessions of a Refashionista · Toronto, Ontario, CA · 93 projects 7th February 2014

Delectable...and so easy to create a gluten free version...thanks so much for sharing!

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