Take-out Tuesday, Bleu, Corn & Tomato Tart with Balsamic and Basil

Summer in the South means it’s time for Tomato Pie!

These tomatoes are from our patio garden

We have several tomato varieties planted in pots

as well as basil, rosemary and mint

HHjr and I collaborated on this recipe,

combining a few of our favorite things,

and came up with a very tasty tart!

Slice the tomatoes and lay the slices on paper towels to drain

Roll out the puff pastry a little on a piece of parchment paper

and create a rim for the tart by scoring the dough with a sharp knife

about 1/2″ from the edge

and prick the dough with a fork

Transfer the dough on parchement to a baking sheet

Spread the dough with Bleu Cheese Dressing*

*or use mayonnaise, Creamy Italian or Ranch dressing

Top with corn kernels then pile on the tomatoes

and season with garlic powder, salt and pepper

Sprinkle the tomatoes with Parmesan and bleu cheese crumbles

Bake tart at 400 degrees for 30 minutes

or until pastry is puffed and golden

Drizzle with Balsamic Glaze

Garnish with fresh basil

Cut into small squares for appetizers

or large squares for a side or main dish

Bleu Corn & Tomato Tart

Lucious summer tomatoes and fresh corn are combined with tangy bleu cheese and Parmesan for a tasty tart!
Prep Time 15 minutes
Cook Time 30 minutes
roasting time for corn 1 hour
Course Appetizer, Main Course, Side Dish
Cuisine American, Southern


  • 1 puff pastry sheet thawed
  • Ripe summer garden tomatoes
  • Creamy Bleu Cheese Dressing
  • 2 ears corn on the cob
  • Diced red onion optional
  • 2 oz Bleu cheese crumbles
  • 2 oz fresh Parmigano Reggiano shredded
  • Salt & pepper
  • Garlic powder
  • Balsamic Glaze
  • Fresh basil for garnish


  • Roast the corn in the husk at 400 degrees for 1 hour.
  • Shuck corn and cut off the kernels.
  • Slice tomatoes and let them drain on paper towels while corn is cooking. If you don’t drain your tomatoes the tart will be soggy.
  • Unfold puff pastry on a large piece of parchment paper {the size of your sheet pan}
  • Roll out pastry into a larger square
  • Cut a slit part way through the dough, about 1/2” from the edge of the pastry, all around the square forming a border
  • Spread a layer of bleu cheese dressing over the pastry inside the border.
  • Sprinkle corn and onions over dressing
  • Top with tomato slices and season well with salt, pepper and garlic powder
  • Sprinkle with both cheeses
  • Bake at 400 degrees for 30 minutes or until dough is cooked and golden
  • Drizzle with balsamic glaze and garnish with basil chiffonade
  • Cut into squares for serving


This can be cut into small squares for appetizers or larger squares for a side or main dish
Keyword corn and tomato tart, summer tomato pie, tomato pie with bleu cheese and corn, tomato tart

I have more recipes for tomato pie on the links below:


Ryan’s Garden Tomato Pie

Summer Cherry Tomato Pie

Italian Tomato Pie

Roasted Tomato & Corn Pie

Sunflower Tomato Pie

Summer Slab Tomato Pie

Vidalia Onion & Tomato Pie


I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity  

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl  Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creative Crafts

Creatively Crafty Thursday Favorite Things   

Friday with Friends Snickerdoodle Make Bake Create

22 Responses to “Take-out Tuesday, Bleu, Corn & Tomato Tart with Balsamic and Basil”
  1. BERNADETTE says:

    Love, love, love this recipe. I will be making it soon.

  2. Nancy says:

    This is a perfect summertime treat! And I will make this soon! Thank you, Jenna.
    Enjoy the rest of your week.

  3. The tart screams SUMMER! The combo of flavours is unbeatable, Jenna.

  4. This looks totally scrumptious. I love that it doesn’t require a special pan — great for the lake!

  5. How lovely, both the dish and the painting! Love puff pastry for these types of tarts.

  6. Jenna, I love tomato pie using fresh summer ingredients. This looks delicious and the recipe is not complicated. It must be so flavorful!

    Happy Tuesday! Are you experiencing rain at the beach?

    • Thanks Pam, the tart was even good cold the next day and it reheated well also. Yes we are having a deluge of rain this morning, but it’s been pretty nice up until today…

  7. Shannon@Belle Bleu Interiors says:

    Jenna, this looks absolutely delicious! This is the perfect summer meal. I have quite a few tomatoes on my vines. I’m just patiently waiting for them to ripen. They are a little slow this year, because of all of the rainy days we have had. I’m very anxious though, because there is nothing better than fresh garden tomatoes! Happy Tuesday!

  8. Martha says:

    Oh yes, please pass me a slice! What a perfect summer treat.

  9. lghiggins says:

    Truly vine ripened tomatoes are such a treat. Your tomato pie looks delicious.

  10. Mary says:

    Sounds yummy Jenna, I’m ready for garden fresh tomatoes! You can’t beat puff pastry for its convenience and easy preparation. 🙂

  11. mhhwarmcozy says:

    I’m going to try this with a cauliflower GF crust!!!
    Thanks for sharing at the FWF party.

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