Tomato, Leek and Corn Tart

I love Martha’s Tomato Tart recipe, and didn’t think it could be improved upon.  But, last night I had lots of tomatoes, leeks and fresh corn, so I combined them into an adaptation of Martha’s recipe.  I wouldn’t go as far as to say I improved Martha’s tart, because I don’t want her to stop reading this blog, but if you want my honest opinion, check out my other blog,

Tomato, Corn and Leek Tart

1 small head of garlic

2 large tomatoes, thickly sliced, about 1/4″ thick

2 ears of fresh corn

2 medium leeks, white and pale green parts only, chopped

1 tsp fresh thyme leaves

4 ounces of fontina cheese

1/2 cup of ricotta cheese

1 egg

1 pie crust (either store-bought roll-out or homemade version)

Preheat oven to 400°.  Cut top of head of garlic off to expose cloves and drizzle with olive oil, wrap in foil and roast until fragrant, about 20 minutes.  When garlic is cooled, remove cloves and use a fork to make a paste.  Lightly spread garlic paste on the bottom of pie crust.  Meanwhile, sauté leeks in olive oil until soft, adding the fresh corn kernels and thyme for just a minute or two at the end.  Add slices of one tomato to crust followed by the leek and corn mixture.  Combine grated fontina, ricotta and egg and add to the pie dish on top of the corn and leek mixture.  Top with slices of the second tomato.  Bake until top is bubbly and beginning to brown.

– Catherine

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