Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 3 tablespoons cold water
- 1 cup fresh sweet corn kernels (about 2 ears of corn)
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 large eggs
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- Roll out the dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer it to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
- In a skillet, heat olive oil over medium heat. Add the sweet corn and sauté for about 3-4 minutes until slightly tender. Remove from heat and let cool slightly.
- In a bowl, whisk together the ricotta cheese, eggs, black pepper, garlic powder, basil, oregano, and salt. Stir in the sautéed corn and sun-dried tomatoes.
- Pour the mixture into the prepared tart crust, spreading it evenly. Sprinkle the shredded mozzarella cheese on top.
- Bake in the preheated oven for 30-35 minutes, or until the tart is set and the top is golden brown.
- Allow the tart to cool for 10 minutes before slicing and serving.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add fresh herbs like parsley or chives for extra flavor, or mix in some cooked spinach for added nutrition.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 70mg