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
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