Step-by-step instructions
- Preheat your oven to 180°C (350°F).
- Heat a splash of olive oil in a pan over medium heat. Sauté the chopped onions until they turn translucent, stirring occasionally.
- Add the corn to your pan and cook together for a few minutes. Season with salt and pepper to your liking.
- Roll out one of the tart doughs and fit it into a tart pan neatly.
- Pour the sautéed onion and corn mixture into the prepared tart crust, spreading it evenly.
- Crumble your cheese on top of the corn and onion mixture.
- Carefully cover with the second tart dough, sealing the edges well. Make a few slits on top of the dough to allow steam to escape during baking.
- Bake in the preheated oven for about 30-35 minutes or until the crust is golden brown and flaky.
- Let the tart cool slightly before serving. Enjoy!
Best ways to enjoy it
Serving your Corn, Onion, and Cheese Tart is a breeze! Slice it into wedges and serve warm, perhaps alongside a fresh green salad drizzled with balsamic vinaigrette for a delightful contrast. Pair it with a light white wine or a cucumber-infused lemonade for a refreshing drink.
How to store
If you have leftovers (although I doubt you will), let the tart cool completely before storing it. Wrap it tightly in plastic wrap or foil and keep it in the refrigerator for up to 3 days. Reheating in the oven will help restore that crispiness. For longer storage, freeze the tart before baking; cover it well and store for up to 3 months. When you’re ready to enjoy it, bake from frozen—just add a few extra minutes to the cooking time.
Pro chef tips
- To avoid a soggy bottom crust, be sure to sauté the onion and corn thoroughly to reduce excess moisture.
- Try using a combination of cheeses for more depth; cheddar and Gruyère make a lovely pairing.
- If you’re short on time, store-bought pastry works perfectly!
Creative twists
Feel free to get inventive with this recipe! Add chopped herbs like basil or thyme for a fresh herbal kick. You could incorporate diced bell peppers or jalapeños for added flavor. Need a gluten-free option? Use gluten-free tart pastry instead.
Common questions
Q: How long does prep take for this dish?
A: Prep time should take about 15-20 minutes, with additional cooking time after.
Q: Can I use frozen corn instead of canned?
A: Absolutely! Just make sure to thaw and drain any excess moisture before cooking.
Q: Is it safe to eat leftovers?
A: Yes, as long as you store them properly in the fridge and eat them within 3 days.
Q: What if I don’t have tart dough?
A: You can use phyllo dough or even make a simple savory pancake to serve as the crust.
