Friday, July 16, 2010

Corn, Tomato & Bacon Tart

Corn, Tomato & Bacon Tart

The latest issue of Eating Well has a corn and tomato tart recipe listed that looks pretty darn good. Except they didn't use any bacon and bacon is pretty much essential if you ask me.

So I tried their recipe and I added bacon, shallots and made a few other changes. This is a keeper, especially in the summer when you can get (or grow) really good tomatoes and fresh corn. You could easily serve this with a big salad (I grilled salmon to go with).

Here is the original recipe from Eating Well and listed below is my twist on it:

3/4 C whole wheat pastry flour
3/4 C all purpose flour
1/2 t salt
1/2 t pepper
1/3 C olive oil
5 T cold water

2 slices of bacon
1 shallot, minced
1/2 C Parmesan cheese, grated
3 large eggs
1 C low-fat milk
1/2 C shredded sharp Cheddar cheese
2 -3 tomatoes, sliced
2 ears of fresh corn
1 T fresh chopped basil
1/2 t salt
1/4 t pepper

To prepare crust: Combine whole wheat flour, all-purpose flour, 1/2 teaspoon salt and pepper in a large bowl. Make a well in the center and add the oil and water gradually, stirring until a soft dough is formed. Wrap the dough in plastic wrap and chill in the fridge for 15 minutes.

Preheat oven to 400. Roll the dough out into a circle and place in a 9" deep pie plate. Line the pie plate with aluminum foil or parchment paper and weight down with beans or pie weights (I used metal measuring cups). Bake for 20 minutes, remove the pie weights and aluminum foil and let the crust cool down for at least 10-15 minutes.

To prepare filling: Chop bacon into cubes and cook over medium heat until crisp. Remove from the skillet and add the shallots. Cook for 1-2 minutes or until the shallots are soft. Set aside.
Shuck the corn and cut the kernels off. In a medium bowl, whisk the eggs and milk together and mix in the bacon and shallots. Sprinkle half of the Cheddar cheese over the crust and place half the tomatoes over the cheese. Sprinkle the corn over the tomatoes. Season with salt and pepper. Add the remaining Cheddar cheese and top with the remaining tomatoes. Pour the egg mixture over the tomatoes. Season with more salt and pepper. Sprinkle the basil and Parmesan cheese all over the top of the pie.

Bake for 40 -50 minutes or until a knife comes out clean. Let rest for 20 minutes before serving.


  1. Hey, thanks for sharing this. you got me at bacon! hehe, however, what do you think can i use instead of corn?? or would skipping the corn make a lot of difference? thanks, i wanna share this to my friends in Foodista too. just if you don't mind adding the foodista widget for bacon at the end of this post, then that'd be great ;-) the widget will direct readers to this post when they go looking for bacon recipes. Thanks, keep 'em coming

  2. This looks incredible!! You should seriously consider sending this (or any of your other amazing dishes) into this cooking contest I know of that’s making its way around the country. It’s coming to San Antonio on October's the Aetna Healthy Food Fight. You can go to for more details, but the deadline for San Antonio is September 15th. Oh, and throughout the contest, celebrity cooks will be judging (Bobby Flay, Sunny Anderson, Sara Moulton, or Cat Cora). Good luck if you decide to enter and if not, please post more recipes! :)