Tomato & Sweet Corn Tart

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September 12, 2017

Tomato & Sweet Corn Tart 0 5 0

Eggs, sweet corn and tomatoes make an easy quiche. The sweet crust, toasted pine nuts and fresh herbs elevate it to a main course for brunch or dinner.



1Set oven to 375. If your pie crust requires par-baking, do that now. If you want to make your own, try Parker's Pastry Dough with Butter. A sweet or savory crust would work well with this recipe. Set your prepared pie crust in its baking pan on top of a sheet pan (for easy oven transfer and in case of spillage).

2We roasted the corn for 20 minutes at 375 as the oven warmed up, but leftover grilled corn would also be great. Add the corn kernels to the bottom of the pie crust. Slice all the cherry tomatoes in half and scatter over top the corn (you might not need all of them.) If using pine nuts, scatter them over the tomatoes.

3Mix together the eggs, milk, salt, herbs and cheese. Pour over top of all the fillings carefully, making sure not to overfill.

4Bake the pie for 35-40 minutes, then raise the heat to 415. Finish until no longer jiggling in the center and it has a golden color on top (another 10-15 minutes.) Serve warm, or allow to cool for 30 minutes and transfer to fridge to cool completely.


1 portion pie crust dough or store-bought pie crust (9")

Cooked kernels from 2 ears of corn

2-3 tbsp toasted pine nuts (optional)

1 pint cherry tomatoes, sliced in half

4 eggs

1/2 cup milk

3/4 to 1 cup shredded hard cheese (we used Asiago, but Parmesan, Flat Rock, Manchego would all work well)

1 tsp salt

2 tsp dried Italian seasoning (or 2 tbsp minced fresh herbs)


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