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
Equipment
- sheet pan
- parchment paper
Ingredients
- 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
Instructions
- 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
Enjoy!
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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❤️
Thanks Bernadette and good luck! I just voted!
So summery and yummy!
Thank you Angie, it is a delicious combo~
Good morning, Jenna. Corn and tomatoes are summer’s beautiful gifts. The tart looks delicious and a perfect dinner for tonight. Happy Tuesday!
Thanks Pam, yes they are summer’s gifts!
This is definitely a work of art Jenna! I love the corn here, totally unexpected in a tart.
Thanks Dorothy, so good!
Fresh-fresh and pretty! Love it!
Thanks Leslie Anne, it was so good!
YUM – summer veggies are so colorful!
Thanks Patti!
Lovely dish. You are blessed to have access to Vidalia onions.
I’m sorry you can’t get them, are they only available in the South?
Yummy! That looks so good and refreshing Jenna. Such a pretty dish too. Happy Tuesday. Hugs and blessings, Cindy
Thanks Cindy, it’s a new favorite!
Yum! This looks so delicious, Jenna! Thank you for sharing at Tuesday Turn About. Wishing you a beautiful week!
Thanks so much Lynne!
What a tasty combo of flavors on a tart, flatbread or pizza Jenna! There’s nothing better than fresh grilled corn. Happy Wednesday. ♥
Thank you Mary, I love summer corn, we are having it in some form many times a week~
Wonderful, the corn looks so nice and I bet it tastes amazing. On the cooking list very soon, thanks!
Thank you, I hope you enjoy!
Well, it looks really tasty I am going to try it for sure.
Thank you, it was very good, I hope you enjoy it!
Oh, a veggie tart – so yummy!
Yes, very!
Jenna, a great way to get and enjoy all these garden fresh vegetables. This looks delicious, have to make this and soon!
Thank you Emily, I hope you make this, it’s so good!
Oh Jenna, lol, that’s my comment above!
Emily
My comments are posting anonymous, mine above.
Emily
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
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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.
Thank you Esme~
Thanks for sharing with us, I’m featuring you this week when the next To Grandma’s house we go link party starts!
Oh thanks tarahlynn, I am so excited!