Roasted-Corn-and-Tomato Tart

Fresh basil and flavorful cheeses make this simple tart stand out. If you choose frozen corn in place of fresh, use cooking spray on the skillet to keep it from sticking. Sprinkling a small amount of cheese on the crust helps hold the vegetables in place.

Yield: 4 servings (serving size: 1 wedge)

Ingredients

• Crust:
• 1  cup  all-purpose flour
• 2  tablespoons  yellow cornmeal
• 3/4  teaspoon  baking powder
• 1/4  teaspoon  kosher salt
• 5  tablespoons  water
• 1 1/2  tablespoons  olive oil
• Cooking spray
• 
  Filling:
• 1 1/2  cups  fresh corn kernels (about 3 ears)
• 1/2  cup  (2 ounces) shredded smoked mozzarella cheese, divided
• 3  tablespoons  chopped fresh basil
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 1  large tomato, cut into 1/4-inch-thick slices
• 1  tablespoon  grated Parmigiano-Reggiano cheese

Preparation

Preheat oven to 375°.

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 1/4 teaspoon salt in a large bowl; make a well in center of mixture. Add water and oil; stir until well-blended. Turn dough out onto a lightly floured surface; knead 2 minutes.

Slightly overlap 2 lengths of plastic wrap on a slightly dampened surface. Gently press dough into a 4-inch circle on plastic wrap. Cover with 2 additional lengths of overlapping plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Freeze for 5 minutes or until plastic can be easily removed. Remove top sheets of plastic wrap; let stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan coated with cooking spray. Remove remaining sheets of plastic wrap. Press dough against bottom and sides of pan. Pierce dough with fork several times.

Bake crust at 375° for 15 minutes or until lightly browned, and cool on wire rack.

To prepare filling, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until corn is lightly brown.

Sprinkle 1 tablespoon mozzarella on crust. Top with corn, basil, 1/4 teaspoon salt, and pepper. Sprinkle with 1/4 cup mozzarella. Arrange tomato slices in a circular pattern over cheese. Sprinkle with remaining mozzarella and Parmigiano-Reggiano. Bake at 375° for 15 minutes or until lightly browned.

Nutritional Information

Calories:

279 (30% from fat)

Fat:

9.4g (sat 2.6g,mono 4.9g,poly 1.3g)

Protein:

9.8g

Carbohydrate:

40.4g

Fiber:

3.3g

Cholesterol:

9mg

Iron:

2.2mg

Sodium:

439mg

Calcium:

175mg