Take-out Tuesday, Corn, Tomato and Vidalia Tart

the Painted Apron

3 years ago

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

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword Cherry tomatoes, corn and tomato flatbread, corn and tomato tart, corn on the cob, summer pizza, vidalia onions

Prep Time 15

Cook Time 20

Roasting Time 45

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