Tomato and Corn Tart with Olive Oil Sesame Crust

After a week of gorging on my mom’s amazing beef stew, I’ve gone back to my non-protein ways.

Sorry, Husband.

(Veggie) tarts are just so GOOD.  And sometimes, they’re even good for you.  Or at least not terrible.

Inspiration by Martha Stewart…and my friend Kate.

Tomato and Corn Tart with Olive Oil Crust

for the crust

• a little less than 1.5 cups white whole wheat flour
• 1 teaspoon salt
• 3 tablespoons sesame seeds
• about 1/3 cup olive oil, plus a little more
• about 1/3 cup water, plus a little more

for the filling

• 1/2 onion, chopped
• 1 shallot, chopped
• salt, pepper & crushed reds
• about a cup Parmesan cheese, divided
• 2 eggs, lightly whisked together
• 1 can corn kernels, rinsed (Note: this would be SO much better with fresh corn, but sadly, we’re not quite to that season yet!)
• 1 big handful grape or cherry tomatoes, halved

1. Preheat the oven to 425 degrees F.  In  medium sized bowl, whisk together the flour, salt, & sesame seeds; slowly pour in the water and olive, forming a large ball.  You may need to add a touch more water or olive oil to help it stick together.
2. Roll the dough out on a floured surface and press into an 8 or 9 inch pie shell.  Prick all over with a fork and then bake for about 10 minutes; remove and cover the crusts, so they don’t burn.  Reduce the heat to about 375 and bake another 10 minutes or so, until lightly golden brown.
3. While the crust bakes, heat olive oil over medium low heat in a saute pan, add onion and shallot.  Add salt, pepper and crushed reds, and cook down – until golden and/or translucent.  Finally, add the corn and just give the whole thing a quick toss.
4. When the crust is done pre-baking, sprinkle the bottom with a health layer of Parmesan cheese.  Add the onion/shallot/corn mixture, then top with the tomatoes.  Season with a little salt and pepper, lightly pour the egg mixture over it (this just helps it to stick together), and add the rest of the Parmesan to the top.
5. Bake for about 15-20 minutes at 350 degrees; serve with a little Parsley and a light side salad.  Think about how awesome this will taste when you make it with New Jersey corn, straight from the roadside stand.

The Verdict:

The crust does take a little getting used to – it’s “healthy,” after all, and the taste of the olive oil shines through.  As with any dish, the fresher the veggies, the tastier it’ll be.  Still, it’s been a while since I joined the ladies (and a few good gentlemen) over at Fiesta Friday, but I think this is good enough to bring.  What’s more fiesta-y than corn?