Verrill's Corn & Tomato Tart

The best corn recipe I’ve ever found is this tart from Verrill Farm in Concord, Massachusetts, where, in late summer, I buy armfuls of ears almost daily. At the farmstand’s annual corn-and-tomato festival, people wait in long lines for this dish, which not only dazzles the tastebuds but looks gorgeous, too.


1/2 cup chopped onion
1 garlic clove, chopped
3 tablespoons olive oil
5 ears of corn, kernels cut off
Kosher or sea salt and freshly ground black pepper
Baked Piecrust
1/4 cup grated cheddar cheese
1/2 pint cherry tomatoes, cut in half
3 scallions, chopped
2 large eggs
1/2 cup milk
1/2 cup heavy cream


Heat oven to 375°. In a medium saucepan over medium heat, saute onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn kernels and cook about 8 minutes. Season to taste with salt and pepper. Put half of the corn mixture into Baked Piecrust. Layer grated cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top. In a small bowl, whisk together eggs, milk, and cream; pour egg mixture over tart. Bake 30 minutes until tart is golden brown.

Baked Piecrust


3/4 cup flour
6 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons cold water


Heat oven to 375 degrees. In a food processor, pulse together flour, butter, and salt until mixture resembles corn kernels. Add water, and pulse just until the mixture forms a ball. Roll out dough and place in pie pan. cover with parchment paper and a handful of dried beans or pie weights. Bake 15 minutes. Let crust cook, remove beans/weights, and add filling. Makes one piecrust.

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