This tart has a wonderful balance of flavors: sweet-peppery, salty-smoky. Its richness makes it a lovely first course. It's also perfect as the centerpiece of a simple summer luncheon, served with a light arugula salad or a platter of sliced tomatoes.
It's easy to make your own pie dough with our Savory Pie Dough recipe, but a good-quality purchased pie dough will work nicely, too.
round of savory pastry dough (rolled out and fitted into a 9-inch tart pan with a removable bottom)
thinly sliced shallots
fresh thyme leaves (finely chopped)
ears fresh sweet corn (shucked, with silks removed)
bacon (cooked until crisp, and crumbled)
heavy (whipping) cream
freshly grated nutmeg
(packed) Earthbound Farm Organic Baby Arugula
Refrigerate the pastry-lined tart pan while you assemble the tart. This can be done a day ahead of time (cover with plastic wrap to keep the dough from drying out if you’re chilling it for more than 4 hours).
Position a rack in the upper third of the oven and preheat to 375 degrees F.
Place the oil in a medium-size skillet and heat over medium-low heat. Add the shallots and thyme; cook, stirring frequently, until the shallots soften, about 5 minutes.
Remove the corn kernels from the cobs with a sharp knife. Add the corn to the skillet and cook until heated through, 2 to 3 minutes. Run the back (dull edge) of a knife down all sides of the cobs, pressing firmly to extract the milky liquid. Add the milk to the skillet and stir to combine. Remove the pan from the heat and set aside at room temperature.
Whisk together the eggs, cream, crème fraîche, milk, salt, pepper and nutmeg in a small bowl.
Place the tart pan on a rimmed baking sheet. Scatter the arugula and bacon over the pastry crust. Top with the corn mixture. Carefully pour the custard into the tart pan. Transfer the baking sheet to the oven and bake until the custard is set, 45 to 50 minutes. Let the tart cool for at least 20 minutes before removing the ring and slicing. Serve warm.
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