Before I get all apple & pumpkin obsessed I needed a few more farmer’s market treasures to get their highlights. That’s the beauty of this exact point in the season. The weather is blissful and rejuvenating. Produce is still at the peak with even more delights to come. I saw some really beautiful heirloom tomatoes that I knew wouldn’t be around even one week longer.
I used the tomatoes and some sweet corn with just a touch of seriously sharp cheddar. The soft puff pastry for the tart made this really easy but decadent.
1 sheet puff pastry
2 heirloom tomatoes
1 ear of corn
3 slices of cheddar cheese
Shuck and boil the corn cob until cooked through.
Slice the tomatoes and lay on paper towel for about 10 minutes.
Lay the puff pastry onto a baking sheet either sprayed with non-stick spray or ontop of a silicone mat or parchment paper.
Layer most of the cheddar on top of the pastry.
Then top with slices of tomato.
Top with corn.
Then layer with the rest of the tomato and rest of the corn.
Sprinkle on salt and pepper and remaining cheese.
Fold the edges around just over onto the filling. Pinch the crust together.
Bake 20-30 minutes at 350-degrees until the crust bakes through and browns.
I loved this. The puff pastry is so buttery that I thought it was perfect, though pie crust would work too. I didn’t want to overdo it on the cheese. It was such a fresh and comforting meal.
This would be fun as little cups in a muffin pan. Other veggies would be good: asparagus & corn; zucchini & tomato; tomato & basil.