If you’ve never tried to make a tart with puff pastry, you don’t know what you are missing. 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 still hanging around for a couple more weeks, and for me – it’s almost the only time I indulge on it. I find the fresh golden cobs are so much sweeter, than the frozen stuff, and have a different level of seasonal satisfaction. I prefer to cut my corn off the cob and utilize to my advantage, like in this quick and easy tart recipe.
Ricotta cheese makes a creamy base for the corn to adhere to, when building this tart, and you don’t need a whole lot of it to have a big impact. I layered fresh thyme and cherry tomatoes twice in this recipe, once before baking and once afterwards, for a contrast of flavors and textures, that make your mouth stand up and take notice. Roasted and fresh tomatoes offer an entirely different experience and taste. Roasted tomatoes become super sweet, while the fresh ones, add a hint of acidity to give the right balance. Fresh thyme leaves work in a similar fashion, just with a different flavor profile before and after baking.
The entire tart is done in no time and you can make it ahead, and let it rest on a cutting board, before slicing for several hours. 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.
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
- 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.
- Roll out puff pastry on a lined sheet pan and score, 1-inch around perimeter with a knife. Do not cut through puff pastry.
- 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.
- 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!