Our Sunday farmer’s market is blooming with corn and heirloom tomatoes, and we actually have a wonderful mushroom vendor as well, with beautiful porcini, cremini, portobello mushroom varieties! The different colors of heirloom tomatoes is such eye candy, and I love eating them as is, sliced, with a sprinkle of sea salt, black pepper and a drizzle of balsamic glaze. Such a perfect evening snack! Delicious! The corn is the yellow and white corn variety which is super sweet and I can’t get enough of it! We are eating corn practically everyday! The kids love it roasted or boiled. If roasted, it is brushed with lime, salt and chilli powder. So delicious!
This year I had planted heirloom cherry tomatoes, and heirloom tomato varieties in our garden. The cherry tomatoes are in abundance right now, and the heirloom variety has a few green tomatoes right now. They are just coming in actually. Maybe I was late in planting them? In any case, I am just happy to see some big tomatoes on our plant! 🙂
As much as I love making sweet tarts, I love making savory tarts as well! I made this tart a couple of times last year, and my kids enjoyed it as well! It is so delicious with all the wonderful flavors of summer’s bounty and herbs and spices. I have not made it this year as yet, but I plan to very soon!
Before I had created this blog space, I used to put all the recipes on my Facebook account, and now I need to start moving the recipes to this space. I really wanted to share this recipe with you all, and I hope you can get a chance to make it! This tart is simply amazing! Such a perfect dinner with a good light wine!
If you do make this savory tart, please do not forget to tag #thejamlab on Instagram and/or leave a comment in the blog post below.
- Savory Tart Dough:
- 2 ½ cups all purpose flour
- 2 sticks butter
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 1 egg
- For the Filling:
- ½ cup olive oil
- 1 medium red onion thinly sliced
- 3 cloves of garlic
- 2 cups chopped cremini mushrooms
- 1 cup corn
- 1/3 cup goat cheese
- 4 small heirloom tomatoes
- 2 tbsp thyme
- 4-5 sage leaves
- 1/2 cup parmesan cheese
- 1/2 cup heavy cream.
- Salt and pepper to taste
- 1 egg for egg wash of the bottom of the tart
- 1-2 tbsp olive oil to drizze on the tomatoes
- salt and pepper to taste
- 1/4 cup grated parmesan cheese
- In a food processor, add in the flour, salt. Pulse a couple times to mix. Now add in the butter diced into small pieces. Pulse a few times, until the butter is pea sized. Add in the egg, and pulse until just combined. Put the dough on a flat surface, and knead gently with the end of your palm just a few times, for the butter to evenly spread through the dough. Divide the dough into two, and cling wrap each piece, and shape it into a disc. Put it in the fridge for 30 minutes. Or you could freeze it for later use.
- Preheat oven to 350 degrees F.
- Remove the dough after 30 minutes, and roll it out evenly into a circle, where the diameter is bigger than the 9 inch tart pan. Slowly with the help of the rolling pin, take the tart dough and cover the tart pan with it, and gently press into the sides, and cut out the extra evenly from the top with the help of a knife. Prick the base with a fork, and let it sit in the fridge for 15 minutes. Then blind bake it in the oven for 20 minutes. Remove the parchment paper(from the blind baking) and bake for another 5 minutes until golden brown. Remove from the oven, let cool for about 30 minutes. In the meanwhile prepare the filling.
- [What is blind baking? Blink baking is the process of putting a parchment paper on top of the unbaked tart, filling it with either ceramic blind baking stones, or you can fill it with beans. This is to prevent the tart from puffing.]
- In the meanwhile, in a medium saucepan, add in the ¼ cup olive oil, add in the red onion, and salt and pepper and garlic. Saute the onions and caramelize for 15 minutes till golden brown and translucent. Remove it on the side. Add in the ¼ cup olive oil, and 1 tbsp butter, and saute the mushrooms. Add in salt and pepper, 1 tbsp thyme, and sage. Saute for 10 minutes till browned beautifully. Set it aside. Next add in 1 tbsp butter, and saute the corn for 5 minutes. Set it aside. Add in the 1/2 cup cream in the bowl of the veggies, and mix.
- Now beat an egg, and using a pastry brush, brush the bottom of the tart with the egg, to prevent a soggy bottom.
- Add ½ cup parmesan cheese on the bottom of the tart pan. Spread evenly on the tart shell. Then add the veggies in the tart shell, and spread evenly. Add the dollops of goat cheese evenly. Top with the sliced tomatoes. Drizzle olive oil, parmesan cheese, salt and pepper and the remaining thyme. Bake for 30-40 minutes till the tomatoes shrivel slightly, and the goat cheese starts browning. You could broil it in the end for couple minutes. Delicious Tart is ready!