City Floral Herb-Roasted Tomato & Corn Tart

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A savory tart featuring garden-fresh tomatoes and corn on a buttery crust, inspired by the center's seasonal vegetable offerings. This french-inspired one pot (vegetarian) ready in about 77 minutes layers All-purpose flour, Cold unsalted butter, Ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups All-purpose flour
• 1/2 cup, cubed Cold unsalted butter
• 1/4 cup Ice water
• 1 cup Fresh corn kernels
• 2 medium, diced Heirloom tomatoes
• 1/4 cup finely diced Red onion
• 2 tbsp Fresh thyme leaves
• 1/4 cup Heavy cream
• 1/2 cup shredded Gruyère cheese
• 1/2 tsp Kosher salt
• 1/4 tsp Freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Pulse flour, butter, and salt in a food processor until crumbly, then add ice water and pulse until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Step 2: Bake crust 15 minutes until golden. Meanwhile, sauté corn, onion, and thyme in a skillet over medium heat for 8 minutes until corn is tender and onions translucent.
3. Step 3: Spread corn mixture over crust, top with tomatoes and Gruyère, then drizzle with heavy cream. Season with pepper. Bake 20-22 minutes until cheese is bubbly and edges are golden.