Rustic Grilled Vegetable Tart

Rustic Grilled Vegetable Tart
Servings: 8 Yield: servings Prep 30 mins Grill 10 mins Bake 450°F 10 mins Bake 350°F 1 hr 5 mins Cool 15 mins


  • 1 large ear of corn, shucked
  • 2 plum tomatoes, halved lengthwise and seeded
  • 2 scallions, trimmed
  • 1 tablespoon vegetable oil
  • 1 refrigerated ready-to-roll piecrust (from a 14.1 oz pkg), or 1 recipe Piecrust
  • 3/4 cup shredded dill Havarti cheese
  • 1/8 teaspoon salt
  • 3 eggs
  • 1 egg yolk
  • 1/2 cup heavy cream
  • 1 tablespoon grainy mustard
  • Dill for garnish (optional)
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) wellchilled unsalted butter,
  • 1/4 cup vegetable shortening,

Make It

1. Heat grill to medium-high. Brush corn, tomatoes and scallions with oil and place on grill. Grill corn 8 to 10 minutes, until lightly charred, turning often. Meanwhile, grill tomatoes and scallions about 3 minutes, turning once until lightly charred. Chop tomatoes and scallions; cut kernels from cob.

2. Heat oven to 450 degrees . On a well-floured surface, roll crust into a 17 x 7-inch rectangle and fit into a 131/2 x 41/2-inch rectangular tart pan with removable bottom. Prick bottom and sides of crust with fork. Line with foil; fill with pie weights or dry beans.

3. Bake at 450 degrees for 10 minutes. Remove from oven, remove foil and weights, and lower temperature to 350 degrees .

4. Toss together Havarti, corn, tomatoes and scallions; season with salt. Scatter over bottom of tart. Whisk together eggs, egg yolk, cream and mustard. Pour over corn and tomato mixture.

5. Place tart pan on a baking sheet. Bake at 350 degrees for 55 to 65 minutes or until a knife inserted near center comes out clean. Remove to a wire rack and cool 15 minutes before removing side of tart pan.


6. In the bowl of a food processor, pulse 1 1/4 cups all-purpose flour and 1/2 tsp salt until combined. Add 1/4 cup (1/2 stick) wellchilled unsalted butter, cut into small pieces, and 1/4 cup well-chilled vegetable shortening, cut into pieces. Pulse a few times until mixture resembles coarse cornmeal. Gradually add 4 tbsp cold water while pulsing. Pulse until mixture just begins to come together. Form into a ball and flatten into a disk. Wrap tightly in plastic and chill for at least 1 hour.


7. If using for Rustic Grilled Vegetable Tart, form into a rectangular shape before chilling.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 286, Fat, total (g): 20, chol. (mg): 140, sat. fat (g): 10, carb. (g): 19, fiber (g): 1, pro. (g): 7, sodium (mg): 280, Percent Daily Values are based on a 2,000 calorie diet.