tomato, corn, and vidalia onion tart

I’ve been thinking about making a tomato tart for some time now, but the fact that I live with a husband and two kids who belong to the Anti-Tomato League has kept me from following through. If I cook with tomatoes, the tomato pieces must be mushed down to unrecognizable red bits or else the children get suspicious that they might still be raw. My husband is just as bad. And I’m certain the kids are tomato-averse only because they are influenced by their beloved father – the man who feeds them jelly beans and lollipops at the drop of a hat.

I have one little cherry tomato plant in my garden. It’s a rather sad tomato plant, really. It stands alone, leaning to one side, surrounded by thriving basil and sage and mint. My harvest is pitiful, but each little sweet cherry tomato I pluck off the vine and pop in my mouth gives me at least thirty seconds of joy. My children look at me in disgust when they see me eating tomatoes right out of the garden. I feel so sad for them, these poor children who don’t appreciate the sweet juiciness of a fresh tomato, and I tell them that. They ignore me.

Over the weekend, as we were planning the July 4th meal with our parents, I knew the tomato-eaters would outnumber the three in my family who don’t eat tomatoes. I seized the opportunity to showcase the tomato in a summer tart. Capitalizing on the other fresh vegetables available to us in the markets right now, I added in fresh summer corn and Vidalia onions, those large sweet onions that come from southern Georgia. I held a small sliver of hope that the corn and onions that served as the base of this tart would draw my husband in for a taste.

No such luck. Completely his loss.

As a side note, I wrote about the beloved tomato in this article, published today in the Florida Times Union. My husband swears that he’ll read it, even if he doesn’t agree with the premise.

Tomato, Corn, and Vidalia Onion Tart

This is a great way to use fresh summer produce for a light summer meal or a savory side dish. I use a 12-inch nonstick tart pan with a removable bottom. This tart doesn't keep well for a long period of time - the tart gets soggy if left at room temperature for more than an hour.

A note about the crust: You can either use refrigerated prepared pie crust dough; or you can use a recipe such as this one, but be sure to omit the sugar.


Pastry dough for single-crust tart
2 Vidalia onions (about 1 1/2 pounds), sliced thin
3 tablespoons olive oil, divided
2 cloves garlic, minced
1 1/2 cups fresh corn kernels (from 2 ears corn)
6 ounces grated Fontina cheese
1 pound heirloom tomatoes, sliced 1/4-inch thick
Kosher salt
Fresh ground black pepper


1. On a lightly floured surface, roll pastry dough into a 14-inch round. Transfer to 12-inch tart pan, easing the dough into the pan carefully. Press into the bottom and sides of pan and trim overhanging edges. Prick the bottom of tart with the tines of a fork. Let tart shell chill in the refrigerator until ready to assemble.

2. Preheat oven to 375 degrees.

3. In a large skillet on medium heat, covered and stirring occasionally, cook onions in 2 tablespoons of olive oil. Cook until onions are soft and golden, about 20 minutes. Remove cover and continue to cook until remaining liquid has evaporated. Salt to taste. Remove from skillet from heat and let cool slightly.

4. In a second skillet, heat one tablespoon of olive oil over medium heat and cook minced garlic until it is fragrant, about 1 minute. Add corn kernels and cook, stirring occasionally, until just cooked through, about 5 minutes. Remove from heat.

5. Remove tart pan from refrigerator and assemble tart by layering first the cooked onions, followed by the grated Fontina, the corn kernels, and finally the sliced tomatoes. Sprinkle top with a pinch or two of salt and fresh ground black pepper. Bake for 1 hour or until tart crust is golden. Cool on a rack. Serve warm or at room temperature.

Inspired by and adapted from this recipe from Gourmet 1995.

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32 Responses to “tomato, corn, and vidalia onion tart”

  1. 1
    Paula - bell'alimento — July 7, 2011 @ 6:14 pm

    I’m swooning! Gorgeous MJ!

  2. 2

    This tart looks absolutely stunning. I’ve never tried a savory tart as I just end up making a pizza but I am definitely adding this recipe to my to-try list.

    Gorgeous photos too!

  3. 3
    Melanie Flinn — July 7, 2011 @ 6:30 pm

    That looks amazing and your photos of the tart are just gorgeous! The colors just pop!

  4. 4
    LiztheChef — July 7, 2011 @ 7:20 pm

    I have to try this! You take the essential flavors of summer – corn and tomatoes – and create such a beautiful tart.

  5. 5
    Paula — July 7, 2011 @ 8:03 pm

    Your tart is wonderful looking and this coming from a woman who is just like your husband and children. I don’t eat tomatoes in sandwiches, on pizzas, in salads etc., but I do love tomato pasta sauce (as long as there are no chunky bits of tomato in it) I know…I’m weird…been told plenty of times LOL

  6. 6
    Paula — July 7, 2011 @ 8:08 pm

    Just read your article in the Florida Times Union. Very good and I learned something new today! Didn’t know the history of the tomato being classed as a vegetable in the US (did know how healthy they are for you though 🙂 )

  7. 7
    Renee - Kudos Kitchen — July 7, 2011 @ 9:30 pm

    Love the combo of the tomatoes and corn. Of course the Vidalia onions don’t hurt either. Looks delish!

  8. 8

    Great article, it’s too bad your family doesn’t appreciate the beauty of tomatoes. Maybe one day you’ll convince them! Gorgeous photos by the way, the light and composition in the top one is wonderful.

  9. 9
    Jessica @ How Sweet — July 8, 2011 @ 7:27 am

    This is absolutely gorgeous.

  10. 10
    Rachel @ Not Rachael Ray — July 8, 2011 @ 7:36 am

    This is so beautiful and looks delicious! I just bought a tart pan, perfect timing 🙂

  11. 11

    I could eat this for breakfast, lunch and dinner no problem. For days even. YUM!

  12. 12
    Teresa — July 8, 2011 @ 11:59 am

    I can’t believe you didn’t conquered the Anti-Tomato League with this gorgeous tart! I wish I have a slice (or two) for lunch right now! Love the pictures!
    I read your very informative and well written article ni the newspaper, which immediately made me start a search for a CSA near by. Thank you!

  13. 13
    SMITH BITES — July 8, 2011 @ 12:30 pm

    yes!! this is what summer is all about – the VEGETABLES!!! everyone thinks it’s about grilling and i love to grill too but oh the tomatoes . . . love, love, love!

  14. 14

    beautiful colours! love tomatoes…
    tart looks great!

  15. 15

    You could always pack up the portion for 3/4 of your family and send it to me. I love, love, love tomatoes and the tart looks amazing.

  16. 16

    I absolutely love tomatoes. If I had to choose just one vegetable, it would probably be tomatoes. There is rarely a day passes that I don’t them in one way or another.

    Now this gorgeous tart has all the very best flavors of summer in one beautiful recipe. Tomatoes, of course, corn and the famous Vidalia onions from right here in Georgia! Looks fantastic and I absolutely can’t wait to give it a try for myself!

  17. 17
    Mardi@eatlivetravelwrite — July 9, 2011 @ 2:51 am

    DEFINITELY their loss!!! What a gorgeous looking tart.

  18. 18
    Gail — July 9, 2011 @ 4:42 pm

    On my way down now. The fewer the tomatoes the kids and Sam don’t eat, the more for you and me.

  19. 19
    Snippets of Thyme — July 9, 2011 @ 7:01 pm

    My goodness. I’m sitting here recuperating from vacation…too lazy to think about dinner and I see this tart. I wish I could make it magically appear on my table for the family. It looks delicious.

  20. 20
    Lori @ RecipeGirl — July 10, 2011 @ 11:56 am

    I absolutely love this tart. It’s the sort of thing I like to eat through and through during the summer. And I could stare at your photos of it all day long!

  21. 21
    lisa bailey — July 10, 2011 @ 5:38 pm

    I am walking up to the store right now to get what I need to make this beautiful tart tonight!

  22. 22
    Manpans Cookware — July 10, 2011 @ 6:23 pm

    Great recipe for all of us tomato lovers! Hard to believe some folks aren’t into them.

  23. 23
    Carrie Fields — July 10, 2011 @ 8:36 pm

    You’re my tomato hero. Gorgeous!!

  24. 24
    lisa bailey — July 11, 2011 @ 8:26 pm

    We just finished eating this and it was delicious. I’ll make it again and again.

    • 24.1
      Merry-Jennifer — July 12, 2011 @ 8:32 pm

      Lisa – I’m SO glad to hear that it worked out well. Thanks for the feedback!

  25. 25
    Brian @ A Thought For Food — July 13, 2011 @ 4:38 pm

    Doesn’t this look marvelous! I’m in love with this perfect summer recipe!

  26. 26
    Julie — July 31, 2011 @ 10:10 pm

    Wow, this was great! I sauteed some bacon first, and then did the onion, garlic and corn in the bacon grease. Added tons of fresh herbs and used cheddar in place of fontina. Love it! Thanks for a great post!

    • 26.1
      Merry-Jennifer — August 1, 2011 @ 7:50 pm

      Yay! I’m so glad to hear it, Julie. I love the addition of bacon.

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