This sweet corn breakfast tart is a delightful savory dish perfect for brunch or a weekend breakfast.
It features fresh sweet corn and creamy ricotta baked in a buttery crust, offering a balance of flavors and textures.
easy to prepare and elegant to serve, this tart pairs well with a simple salad or fresh fruit on the side.
Why You’ll Love This Recipe
- Sweet corn adds natural sweetness and a juicy texture that contrasts beautifully with the creamy ricotta.
- The ricotta provides a mild, creamy layer that keeps the tart moist and rich without overpowering the fresh corn.
- A flaky, buttery tart crust offers a satisfying base and adds buttery notes enhancing the overall flavor profile.
Savory Sweet Corn and Ricotta Breakfast Tart
This savory tart combines the natural sweetness of corn with creamy ricotta cheese in a flaky crust. Perfect for a weekend breakfast or brunch.
- Prep time
- 20 minutes
- Cook time
- 35 minutes
- Servings
- 6
- Yield
- One 9-inch tart
Ingredients
- 1 9-inch store-bought or homemade tart shell (unbaked)
- 2 cups fresh sweet corn kernels (about 3-4 ears)
- 1 cup whole milk ricotta cheese (250 g)
- 2 large eggs
- 1/3 cup grated Parmesan cheese (40 g)
- 1/4 cup finely chopped fresh chives (optional)
- 1/4 cup whole milk (60 ml)
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat and prepare tart shell Preheat your oven to 375°F (190°C). If using a store-bought tart shell, follow package instructions for pre-baking or bake the shell empty for 8 minutes until lightly golden.
- Sauté the corn Heat olive oil in a skillet over medium heat. Add the sweet corn kernels, sautéing for about 3-4 minutes until tender and slightly caramelized. Remove from heat and let cool slightly.
- Make the filling In a mixing bowl, whisk together ricotta cheese, eggs, Parmesan cheese, milk, chopped chives, salt, and pepper until smooth and well combined.
- Assemble the tart Spread the sautéed corn evenly over the bottom of the tart shell. Pour the ricotta mixture over the corn, distributing evenly.
- Bake the tart Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden. The internal temperature of the filling should reach 160°F (71°C) for food safety.
- Cool and serve Remove the tart from the oven and let it cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Helpful Tips
- Use fresh sweet corn for the best flavor; frozen corn can be substituted but thaw and drain it well.
- Allow the tart to cool slightly before slicing to prevent the filling from breaking apart.
- For a vegetarian version without Parmesan, use a vegetarian-friendly cheese or omit it entirely.
- Leftover tart can be reheated gently in a 300°F (150°C) oven until warmed through.
Storage and Make-Ahead
Store cooled leftovers tightly covered in the refrigerator for up to 3 days.
Reheat leftovers in a preheated 300°F (150°C) oven for 10-15 minutes until warmed through.
Do not freeze the tart as the texture of the ricotta filling and crust may be compromised.
Frequently Asked Questions
Can I use frozen corn instead of fresh corn?
Yes, frozen corn can be used. Thaw and drain it well before sautéing to remove excess moisture for the best texture.
Can I prepare the tart crust from scratch?
Absolutely! A homemade buttery tart crust will make the dish even more special.
How do I know when the tart is done?
The filling should be set and slightly golden, and the internal temperature should reach 160°F (71°C) to ensure safety.
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