Bleu Corn & Tomato Tart
Lucious summer tomatoes and fresh corn are combined with tangy bleu cheese and Parmesan for a tasty 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
This can be cut into small squares for appetizers or larger squares for a side or main dish