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Daniel Boulud's Corn and Heirloom Tomato Tart


This is a great brunch recipe I saw on T.V. and wanted to try it because it has fresh corn and heirloom tomatoes. My tart pan did not hold all the filling and I had enough left over to fill 4 custard dishes. I think if I make it again I will buy a pre-made pastry shell to accommodate all of the ingredients and cut down on the prep time. It also took longer to cook that the recipe suggested. It is a great brunch recipe.

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Rate this recipe 4.7/5 (7 Votes)


  • The Tart Shell
  • 11/4 cups all-purpose flour
  • 8 T (4 oz) cold unsalted butter, cut into pieces
  • 1/8 tsp salt
  • 1 large egg, lightly beaten
  • 2 cups dried beans or rice, for baking shell
  • For the Filling
  • 3 T unsalted butter
  • 1/4 cup chopped onion
  • 2 cloves garlic, chopped
  • 1 1/2 cups uncooked corn kernels (about 2 ears)
  • 1 1/2 cups heavy cream
  • 4 eggs
  • 2 egg yolk
  • 3/4 cup sliced scallion
  • dash Tabasco sauce
  • 3/4 lb heirloom cherry tomatoes, halved (or 1/2 lb (1-2) large heirloom tomatoes, cut in thin wedges)
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp smoked paprika
  • 1/3 cup panko breadcrumbs
  • Salt and freshly ground white pepper



Step 1

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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