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Sweet Corn Tart with Mushrooms and Romanesco

Slightly sweet, subtly nutty—this delicate tart is balanced with the earthiness of mushrooms and the cruciferous flavors of Romanesco. An Instagrammable favorite!



1 all-purpose flour

1/2 C cornmeal

1 tsp. salt

1 tsp. sugar

1 stick unsalted butter, cold and chopped

1 egg yolk

4 T ice water


1/4 C sugar

1 C flour

1 tsp. salt

1 C cream corn

1 C fresh-cut corn kernels

2 eggs

1 C milk

2 T unsalted butter, melted

1 T Ready-Set-Serve Peeled Garlic, confit style

1 T Markon First Crop Thyme


2 C mixed specialty mushrooms, sauteed or roasted

1 C Markon First Crop Shiitake Mushrooms

2 C Romanesco, roasted and chopped

1/4 C fresh-cut corn kernels

1 C Markon First Crop Grape Tomatoes, halved or quartered


Preheat oven to 375 degrees F.

Put flour, cornmeal, salt, and sugar in a food processor. Pulse a few times to combine. With machine running, add cold butter to the machine, followed by egg yolk, then ice water. When dough just comes together, turn off machine. Do not over-process. Roll out dough and fit into 10-inch tart pan with removable bottom. Place in freezer for at least 30 minutes.

Fill crust with parchment paper and pastry weights (or rice/beans) to keep pastry from bubbling. Bake for 20 minutes.

Combine all filling ingredients in a large mixing bowl. Do not over-mix. Once crust comes out of the oven, remove parchment and pie weights and pour filling into pan. Bake for 30 more minutes.

Top tart with mushrooms, Romanesco, cut corn, and grape tomatoes. Serve warm.