DANIEL BOULUD'S CORN AND HEIRLOOM TOMATO TART RECIPE - (4.7/5)
Provided by á-48920
Number Of Ingredients 21
Steps:
- The Tart Shell Combine flour, butter and salt in a food processor and pulse until crumbs form. Add egg and pulse until mixture resembles moist curds. Turn the dough out onto a work surface and knead once or twice to pull dough together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. (At this point, the dough can be kept refrigerated for up to 2 days or frozen for up to a month.) Center a rack in the oven and preheat to 350°F. Cut a 10-in.-dia. round of wax or parchment paper. Place a fluted 9-inch tart pan with a removable bottom on a baking sheet. Lightly dust a work surface and the top of the dough with flour. Roll the dough out to approximately 10-in. diameter and 1/8-in. thick. Fit the dough into the bottom and up the sides of the pan. Trim excess dough even with the pan's rim and with the tines of a fork, poke a few holes on the bottom. Line the crust with the wax-paper round and fill with dried beans or rice. Bake for 18 to 20 minutes. Take pan out of oven and carefully remove the paper and beans, then bake crust for 3 to 5 minutes more, or until lightly browned. Transfer to a rack to cool. For the Filling Preheat oven to 300°F. Melt 1 T of the butter in a medium saucepan over medium heat. Add the onion and garlic, and cook, stirring for 4 minutes, or until the onions are translucent. Add the corn with a sprinkle of salt and pepper and cook, stirring for 5 minutes. Reserve 1/2 cup of the corn mixture into a medium bowl. Add the cream to the saucepan, bring to a simmer and then transfer to a blender. Puree until smooth and transfer to the bowl with the reserved corn. Whisk in whole eggs, yolks, 1/2 cup scallion, Tabasco, and another sprinkle of salt and pepper until well combined. Pour the mixture into the prepared tart shell and bake for 25 to 30 minutes, or until the custard is set. Meanwhile, melt remaining butter, transfer to a medium bowl and toss with the remaining scallion, tomatoes, parmesan cheese, smoked paprika, breadcrumbs, and salt and pepper to taste. Once custard is set, arrange tomato mixture on top and return to the oven for 15 minutes, or until tomatoes are soft and crumbs are golden. Let tart rest for 20 minutes before slicing.
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Sameer Islam
[email protected]I'm not a big fan of goat cheese, so I used feta instead. The tart still turned out great! The crust was flaky and the filling was flavorful.
Rodca FPV
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I love that I can use different types of tomatoes and corn, depending on what's in season.
Kimberly Ramirez
[email protected]I followed the recipe exactly and the tart turned out great! The crust was flaky and the filling was flavorful. I will definitely be making this again.
William Eddins
[email protected]This tart is absolutely delicious! The crust is flaky and buttery, and the filling is creamy and flavorful. I love the combination of corn, tomatoes, and goat cheese. This is a perfect summer dish.
Ashir
[email protected]I'm not a big fan of corn, but I loved this tart! The combination of corn, tomatoes, and goat cheese is really something special. The tart is also very easy to make. I will definitely be making this again.
COPY MASTER
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I love that I can use different types of tomatoes and corn, depending on what's in season. It's also a great way to use up leftover corn and tomatoes.
Halimah Moiloa
[email protected]I made this tart for a picnic and it was a big hit! Everyone loved the combination of flavors and textures.
Popoola Habeeb
[email protected]This tart is a great way to use up leftover corn and tomatoes. It's also a great dish to serve for brunch or lunch.
Suhail Ahmed
[email protected]I'm not a big fan of goat cheese, so I used feta instead. The tart still turned out great! The crust was flaky and the filling was flavorful.
Lulu Castri
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I love that I can use different types of tomatoes and corn, depending on what's in season.
Faith Enenche
[email protected]I followed the recipe exactly and the tart turned out great! The crust was flaky and the filling was flavorful. I will definitely be making this again.
Tayen Mildred
[email protected]This tart is absolutely delicious! The crust is flaky and buttery, and the filling is creamy and flavorful. I love the combination of corn, tomatoes, and goat cheese. This is a perfect summer dish.
ebobrah emolade
[email protected]I'm not a big fan of corn, but I loved this tart! The combination of corn, tomatoes, and goat cheese is really something special. The tart is also very easy to make. I will definitely be making this again.
Dylan Carnelison
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. The crust is so flaky and the filling is so flavorful. I love that I can use different types of tomatoes and corn, depending on what's in season.
Jacob Brazell
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved the combination of flavors and textures. The tart was easy to make and looked very impressive when I brought it to the party. I will definitely be making this again.
Junaeid Hasan
[email protected]This corn and heirloom tomato tart recipe by Daniel Boulud is a delightful summer dish. The combination of sweet corn, juicy tomatoes, and creamy goat cheese is simply irresistible. I followed the recipe closely and the tart turned out perfectly. The