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Blotting the tomatoes makes for a tasty, not soggy, crust. Photo by She Who Must Be Obeyed.

Hello My Name Is… Tomato

By She Who Must Be Obeyed on August 6, 2016

Nothing says August like tomatoes and corn. This is one of my favourite mid-summer recipes. Perfect for packing in a picnic and taking along to an evening with A Company of Fools

Tomato and corn tart, fresh from the oven. Photo by She Who Must Be Obeyed.

Tomato and corn tart, fresh from the oven. Photo by She Who Must Be Obeyed.

Tomato and corn tart

Preheat oven to 400°F.

Ingredients:

  • 3 lbs Tomatoes
  • 1 cup fresh Corn Kernels (cut right off the cob)
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Sour Cream
  • 1 1/2 cups Flour +2 Tbsp Flour
  • 1/4 cup Corn meal + more for sprinkling
  • 1/2 tsp Salt + 1/2 tsp Salt
  • 1/4 cup chilled Butter, in pieces
  • 1/4 cup fresh Basil, thinly sliced + more for topping
  • 1/2 cup grated Cheese
  • 1 Tbsp chopped fresh Oregano (or substitute a little dried oregano)
Blotting the tomatoes makes for a tasty, not soggy, crust. Photo by She Who Must Be Obeyed.

Blotting the tomatoes makes for a tasty, not soggy, crust. Photo by She Who Must Be Obeyed.

Slice tomatoes. Arrange slices in a single layer on paper towels. Sprinkle with salt. Blot after 20 minutes. Don’t skip this step!

Crust, ready for chilling. Photo by She Who Must Be Obeyed.

Crust, ready for chilling. Photo by She Who Must Be Obeyed.

Blend fresh corn, lemon juice, and sour cream in a food processor until smooth. Mix together 1.5 cups flour, corn meal and 1/2 tsp salt. Rub butter into dry ingredients to form a coarse meal. Add corn mixture to meal and knead gently a few times. Place dough between sheets of plastic wrap and roll out to form a thin, large circle. Place on a flat surface like a cutting board and chill or freeze for 10 minutes.

Sprinkle a baking sheet with cornmeal. Remove dough from fridge/freezer. Remove and discard plastic wrap and set dough on cornmeal sprinkled baking sheet.

Arrange basil, cheese and oregano on dough leaving a wide border. Do not omit the cheese or your tart will come out soggy and gross. Mix together 2 Tbsp flour and 1/2 tsp salt. Sprinkle half of the flour/salt mixture over the cheese.

Arrange half of the tomatoes over the flour on the tart. Sprinkle remaining flour on the tomatoes. Top with the rest of the tomatoes. It will seem like too many tomatoes but it’s not. Fold edges of dough toward centre. You are aiming for a rustic look.

Bake for 35 minutes. Let sit 10 minutes. Top with ground pepper and more basil. This tart is delicious hot, warm and cold and it freezes well. If freezing, thaw, then bake for a further 5-10 minutes before serving.

She Who Must Be Obeyed is enjoying farm fresh tomatoes and corn in Chicago right now. You can read about her trip to the Windy City at travellargefamily.com