Okay, so I know this looks a bit burnt and it is. But that is because I decided I wanted to put the broiler on at the very end to brown the mozzarella on top and I may have left it 30 seconds too long. But the good news is that I LOVE it a little burnt. If burnt isn’t your thing, you may skip the broiling part or just make sure you don’t take your eye off of it once you start the broil.
This dish is a great side and fun sister recipe to our favorite Tomato Pie.
TOMATO, CORN, AND MOZZARELLA TART
(adapted from Natalie)
– 1 Store bought refrigerated pie dough
– 1 Onion, sliced
– 2 Ears of Corn Shucked (I grilled mine with a little oil)
– 1-2 Tomatoes Sliced (slice tomatoes and lie on paper towels for as long as possible to soak up extra liquid)
– Fresh Basil
– Dried Oregano
– Fresh Mozzarella
– Gruyere
Take your store bought refrigerated pie dough, place it in a pie pan, brushed it with olive oil and sprinkle with black pepper, then prick the dough all around with a fork.
Saute Onion in Olive Oil until it gets caramelized (about 10 minutes)
Layer the bottom of the pie shell with shredded Gruyere.
On top of the cheese scatter caramelized onions and fresh basil. Place fresh corn from the cob over that and add a quick drizzle of olive oil and more cheese (I used more gruyere). I add a little more onion and corn on top.
Arrange sliced tomatoes on top of all that adding salt, pepper, dried oregano, fresh basil and another quick drizzle of olive oil. I added a fresh mozzarella on top and sprinkled with pepper.
Bake in a 375 oven until crust is a nice deep brown (approx 25min). If you like to brown the mozzarella, put the broil on at the very end for just a minute or two.
Let it cool down before you cut into it.
