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
Ingredients
- 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
Instructions
- 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
Notes
I have more recipes for tomato pie on the links below:
Enjoy!
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
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Love, love, love this recipe. I will be making it soon.
Thanks so much Bernadette, we will be making this all summer!
This is a perfect summertime treat! And I will make this soon! Thank you, Jenna.
Enjoy the rest of your week.
Thank you Nancy, I hope you enjoy!
The tart screams SUMMER! The combo of flavours is unbeatable, Jenna.
Thank you Angie, I can’t wait to make it again!
This looks totally scrumptious. I love that it doesn’t require a special pan — great for the lake!
Thanks Jeanie, it really is easy peasy!
How lovely, both the dish and the painting! Love puff pastry for these types of tarts.
Thanks Dorothy, the puff pastry made it so much lighter than pie crust 🍅
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…
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!
I agree, nothing better than fresh garden tomatoes! We’ve had a lot of rain too, the first couple of tomatoes had bottom rot!
Oh yes, please pass me a slice! What a perfect summer treat.
Thanks Martha, my new favorite!
Truly vine ripened tomatoes are such a treat. Your tomato pie looks delicious.
There is nothing better than a summer tomato!
Sounds yummy Jenna, I’m ready for garden fresh tomatoes! You can’t beat puff pastry for its convenience and easy preparation. 🙂
I agree, and it makes a wonderful light tart!
I’m going to try this with a cauliflower GF crust!!!
Thanks for sharing at the FWF party.
Hugs
RR
Thanks Rachelle, that’s a great idea!