Take-out Tuesday, Corn, Tomato and Vidalia Tart

We are enjoying delicious summer corn and tomatoes

in so many ways right now~

This versatile corn and tomato tart makes a great side dish

It can go with just about anything,

or it can be served as an appetizer or a main dish meal

I used cherry tomatoes from our garden,

fresh roasted corn on the cob, vidalia onion, and roasted garlic

with a crescent roll crust, basil, mozzarella and Parmesan cheese

Have you tried making caramelized onions in the oven?

It’s so much easier than standing over a skillet for 20-30 minutes!

Put them on a parchment lined baking sheet,

drizzle with olive oil and a Tablespoon of water

and bake at 400 degrees for 45 minutes, stirring every 10 minutes

You can roast the corn and garlic in foil at the same time

Unroll the dough, put it on a parchment lined baking sheet

and partially bake it for 5 minutes at 375 degrees

Squeeze roasted garlic out of it’s casing

and spread evenly over the crescent roll dough crust

Cut tomatoes in half and cut the corn of the cobs

I had 1/3 jar of Alfredo sauce in the refrigerator

so I decided to put a layer of Alfredo over the garlic

to add a little extra flavor and creaminess

Top the Alfredo with mozzarella and basil

Next add the caramelized onions

corn and tomatoes

Top with Parmesan cheese and it’s ready for baking

Bake at 375 degrees for 10-14 minutes until golden

Cut into large squares for side dish or main dish servings

or smaller squares for appetizers

Tomato Corn & Vidalia Tart

This tart is loaded with delicious summer corn, tomatoes and caramelized vidalia onions. It can be served as an appetizer, side dish or main dish meal
Prep Time 15 minutes
Cook Time 20 minutes
Roasting Time 45 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American


  • sheet pan
  • parchment paper


  • 1 can crescent roll dough sheet or rolls
  • 1 head garlic
  • 1 large Vidalia onion, halved and sliced
  • olive oil
  • salt & pepper
  • 1 Tablespoon water
  • 1 pint cherry tomatoes
  • 2 ears corn on the cob
  • 1 cup grated Mozzarella cheese
  • 1/2 cup shaved Parmesan cheese
  • fresh basil


  • Preheat oven to 400 degrees
  • Put onions on a parchment lined baking sheet and drizzle with olive oil and water. Toss to coat and spread into an even layer.
  • Cut off top of garlic to expose cloves. Place garlic on a square of foil and drizzle with olive oil and season with salt and pepper. Bring corners of foil together to form a sealed package. Place on the baking sheet with the onions.
  • Place corn in the oven with onions and garlic. You can roast it in the husk or you can shuck it first and wrap it in foil
  • Roast onions, corn and garlic for 45 minutes, stirring the onions every 10 minutes
  • Turn oven down to 375 degrees
  • Spray sheet pan with cooking spray and unroll dough sheet onto pan. Prick dough all over with a fork and put in the oven for 5 minutes to partially set the crust
  • Squeeze garlic out of it's casing onto the partially baked crust and spread it out in an even layer
  • Spread Alfredo sauce on top in an even layer
  • Sprinkle with Mozzarella and chopped basil
  • Cut tomatoes in half and cut corn from the cobs
  • Put corn and tomatoes on top of Mozzarella and sprinkle with Parmesan
  • Bake for 10-14 minutes until hot and golden
  • Cut into large or small squares to serve
Keyword Cherry tomatoes, corn and tomato flatbread, corn and tomato tart, corn on the cob, summer pizza, vidalia onions


I will be joining these fabulous parties and blogs:

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Between Naps on the Porch /All About Home

Turn About Tuesday

 Our Tiny Nest / Karin’s Cottage Linky Party /  Creative Crafts

Crafty Creators / Full Plate Thursday

Thursday Favorite Things / Happiness is Homemade

Home Matters

34 Responses to “Take-out Tuesday, Corn, Tomato and Vidalia Tart”
  1. Bernadette says:

    This post is the essence of summer cooking and thanks for the roasted onion tip. Guess what? I made the quarter-finals. If you find the time, could you vote for me once a day until next Friday? Here is the link – https://favchef.com/2023/bernadette-laganella. Thanks for your support❤️

  2. So summery and yummy!

  3. Pam says:

    Good morning, Jenna. Corn and tomatoes are summer’s beautiful gifts. The tart looks delicious and a perfect dinner for tonight. Happy Tuesday!

  4. This is definitely a work of art Jenna! I love the corn here, totally unexpected in a tart.

  5. Fresh-fresh and pretty! Love it!

  6. Patti says:

    YUM – summer veggies are so colorful!

  7. lghiggins says:

    Lovely dish. You are blessed to have access to Vidalia onions.

  8. Cindy Conner says:

    Yummy! That looks so good and refreshing Jenna. Such a pretty dish too. Happy Tuesday. Hugs and blessings, Cindy

  9. Yum! This looks so delicious, Jenna! Thank you for sharing at Tuesday Turn About. Wishing you a beautiful week!

  10. Mary says:

    What a tasty combo of flavors on a tart, flatbread or pizza Jenna! There’s nothing better than fresh grilled corn. Happy Wednesday. ♥

  11. Food nutters says:

    Wonderful, the corn looks so nice and I bet it tastes amazing. On the cooking list very soon, thanks!

  12. Well, it looks really tasty I am going to try it for sure.

  13. Oh, a veggie tart – so yummy!

  14. Anonymous says:

    Jenna, a great way to get and enjoy all these garden fresh vegetables. This looks delicious, have to make this and soon!

  15. Anonymous says:

    Oh Jenna, lol, that’s my comment above!

  16. Anonymous says:

    My comments are posting anonymous, mine above.

  17. EsmeSalon says:

    Awesome, I will only substitute to tomato with something else, maybe red pepper as I am not keen on warm or baked tomato. Pinned it
    I visited you via Home Matters Linky Party #440
    I have linked up this week with = 50+51.
    If you have not joined us at SSPS yet, this is a personal invite to come and share your awesome post/s with us
    You will find the linkup information (1) In the Top bar under Blogging: Weekly Senior Salon Pit Stop OR 2nd image In the sidebar.
    We hope to meet you there virtually.

  18. tarahlynn says:

    Thanks for sharing with us, I’m featuring you this week when the next To Grandma’s house we go link party starts!

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