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

the Painted Apron

3 years ago

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!

Course Appetizer, Main Course, Side Dish

Cuisine American, Southern

Keyword corn and tomato tart, summer tomato pie, tomato pie with bleu cheese and corn, tomato tart

Prep Time 15

Cook Time 30

roasting time for corn 1

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