Corn and Cherry Tomato Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
8
- Ingredients
- 18 cherry Tomatoes
- 4 Tbsps olive oil (divided)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup scallions (chopped)
- 1 ½ cups fresh Corn (cooked)
- Dough (for one tart crust)
- ½ cup plain Yogurt
- ¼ cup light Mayonnaise
- 1 egg (beaten)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Box grater, 1 Tablespoon, 1 Small bowl, 1 Whisk, 1 Teaspoon, 1 Non-stick pan, 1 Slotted spatula, 1 Pot, 1 Sieve
Preparation steps
1.
Preheat the oven to 350° F/150° C. Place the tomatoes on a baking tray. Drizzle with one tablespoon of olive oil and season with salt and pepper. Bake for 40 minutes.
2.
While your tomatoes are baking, heat up the remaining 3 tablespoons of olive oil in a large sauté pan. Add in the onion and corn cook for a few minutes, until the corn just begins to roast a little. You’ll want to stir occasionally but not too much. Set aside and let cool.
3.
Turn the heat up on the oven to 335° F/ 170° C. Roll out your tart dough and place in a 9 or 10-inch tart pan with a removable bottom. Pierce the bottom with a fork to avoid shrinkage while the crust bakes. Place some foil on top of the crust and fill with beans or rice and blind bake in the oven for 10 minutes. Remove and set aside.
4.
In a large bowl, mix together the onions, corn, yogurt, mayo and egg until combined. Pour the mixture into the crust. Arrange the tomatoes in whatever fashion you like. Place back in the oven and bake for 20 minutes. Remove, let cool for 5 minutes and serve.6
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