This Roasted Corn, Vidalia Onion, and Tomato Tart is a fresh and delicious treat.
Roasted Corn, Vidalia Onion, and Tomato Tart
Makes 1 (11-inch) tart
- 2 ears fresh corn, shucked and kernels cut off
- 2 Vidalia onions, cut into 8 wedges each
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 plum tomatoes, cut into ¼-inch-thick slices
- 1 teaspoon salt, divided
- ½ (14.1-ounce) package refrigerated pie crusts
- 2 tablespoons yellow cornmeal
- 1 (6-ounce) package shredded Parmesan cheese
- ½ cup mayonnaise
- 1 large egg
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- ½ teaspoon ground black pepper
- 2 ounces goat cheese, crumbled
- Balsamic glaze*
- Garnish: chopped fresh basil
- Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.
- Place corn kernels and onion wedges on prepared pan, and drizzle with oil and vinegar.
- Bake for 35 to 40 minutes or until onion is browned and tender. Let cool on pan for 20 minutes. Keep oven on.
- Meanwhile, line a rimmed baking sheet with several layers of paper towels. Place tomatoes in a single layer on paper towels. Sprinkle with ½ teaspoon salt, and let stand for 30 minutes.
- On a lightly floured surface, roll pie crust to a 13-inch circle. Press crust into bottom and up sides of an 11-inch removeable-bottom tart pan; sprinkle with cornmeal.
- In a small bowl, stir together Parmesan, next 5 ingredients, and remaining ½ teaspoon salt. Dollop cheese mixture over cornmeal, and gently spread in an even layer over crust. Place tomato slices in an even layer over cheese mixture, and top with roasted corn and onions. Sprinkle with goat cheese.
- Bake for 25 to 30 minutes or until center is set and crust is golden brown. Drizzle with balsamic glaze, and garnish with basil, if desired.
- *We used Colavita Original Balsamic Glace.
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