Sweet Corn, Ricotta and Cherry Tomato Puff Pastry Tart – Recipe!

Creating a savory tart with puff pastry is so easy.  Available in the freezer section of most stores — puff pastry is easily defrosted, rolled out, and scored to make an instant canvas for almost any kind of topping.  Fresh corn is readily available right now, and sweet as candy.  I find the fresh golden cobs are so much tastier, than the frozen stuff, and have a different level of seasonal satisfaction.  I prefer to cut my corn off the cob and spread it on top of a buttery crust tart with some lusciously ripe summer tomatoes.

Ricotta cheese makes a creamy base for the corn to adhere to and you don’t need a whole lot of it to have a big impact.  I layered fresh thyme and cherry tomatoes before and after baking for a contrast of flavors and textures.  Roasted tomatoes offer a deep caramelized taste, while fresh tomatoes are slightly acidic and tangy — a brilliant contrast that’s just divine.  You can make this recipe ahead, and let it rest on a cutting board, before slicing at room temperature.  I like to serve it as an appetizer, but I think it makes a great lunch, or light dinner with a freshly tossed salad as well.

Ingredients

1 sheet puff pastry, all-butter preferred

1/3 cup whole milk ricotta cheese

1 shallot, minced

1 fresh ear of corn, shucked and kernels cut off

6 sprigs fresh thyme

1 cup fresh cherry tomatoes, cut in half

1/4 cup Parmesan cheese

olive oil for cooking

salt & pepper

(Serves 4-6)

To Prepare:

1. Preheat oven to 400 degrees.  In a skillet over medium heat, add 1 teaspoon olive oil, shallot and corn.  Sauté for 3 minutes, and sprinkle lightly with salt and pepper.  Remove from heat to cool.
2. Roll out puff pastry on a lined sheet pan and score, 1-inch around perimeter with a knife.  Do not cut through puff pastry.
3. Add ricotta to a bowl, along with 1 tablespoon water, stir to combine.  Spread ricotta on inside of scored puff pastry.  Sprinkle with cooled corn mixture and top with 2/3 of thyme leaves, then dot with 2/3 of cherry tomatoes.  Place in refrigerator to chill for 15 minutes.
4. Bake for 20-25 minutes, or until edges have risen and are deep golden brown.  Remove from oven and let rest for 10 minutes, then top with remaining fresh tomatoes, thyme leaves and Parmesan cheese.  Serve within a couple hours.  Slice and Enjoy!