From chef Daniel Boulud

Recipe Serves: 6-8

A note from chef Boulud:

With two of summer's best vegetables, this is the perfect dish for the season. Make for a picnic and share with friends. Remember, the dough can be kept refrigerated for up to two days or frozen for up to a month. After baking, the crust can be kept at room temperature for up to eight hours. Bon appétit! 

Tart shell Ingredients:

• 1 1/4 cups all-purpose flour
• 8 tablespoons cold unsalted butter, cut into pieces
• 1/8 teaspoon salt
• 1 large egg, lightly beaten
• Dried beans or rice for baking

Tart shell instructions:

1. Combine flour, butter and salt in a food processor and pulse until crumbly. Add egg and pulse until moist curds form.
2. Turn the dough out onto a work surface and knead once or twice to pull it together.
3. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
4. Center a rack in the oven and preheat to 350°. Place a fluted 9-inch tart pan with a removable bottom on a baking sheet. Lightly dust a work surface and the top of the dough with flour.
5. Roll the dough out into a round that is approximately 10 inches in diameter and 1/8 inch thick. Fit the dough into the bottom and against the sides of the fluted pan. Trim excess dough even with the pan’s rim and with the tines of a fork, poke a few holes on the bottom.
6. Line the crust with a parchment paper or wax paper round and fill with dried beans or rice. Bake for 18 to 20 minutes. Remove the paper and beans, and bake 3 to 5 minutes more, or until lightly colored. Transfer to a rack to cool.

Filling ingredients:

• 3 tablespoons unsalted butter
• 1/4 cup onion, chopped
• 2 cloves garlic, chopped
• 1 cup heavy cream
• 1 1/2 cups corn kernels
• 4 eggs, plus 2 egg yolks
• 3/4 cup scallion, slivered
• 1/2 pound cherry tomatoes, halved
• 1/4 cup parmesan, grated
• 1/2 teaspoon smoked paprika
• 1/3 cup panko breadcrumbs
• Salt and freshly ground white pepper
• Splash of Tabasco sauce

Filling instructions:

1. Lower oven to 300°. Melt 1 tablespoon of butter in a medium saucepot over medium heat.
2. Add the onion and garlic, and cook, stirring for 4 minutes, or until the onions are translucent. Add the corn with a sprinkle of salt and pepper and cook, stirring for 5 minutes. Scoop 1/2 cup of the corn mixture into a medium bowl.
3. Add the cream to the saucepot, bring to a simmer and transfer to a blender. Puree until smooth and transfer to the bowl with the corn.
4. Whisk in eggs, yolks, 1/2 cup scallion, Tabasco, and another sprinkle of salt and pepper until well combined. Pour the mixture into the prepared tart shell and transfer to the oven to bake 25-30 minutes, or until the custard is set.
5. Meanwhile, melt remaining butter in the microwave, transfer to a small bowl and toss with the remaining scallion, tomatoes, parmesan cheese, smoked paprika, breadcrumbs, and salt and pepper to taste.
6. Once custard is set, arrange tomato mixture on top and return to the oven for 15 minutes, or until tomatoes are soft and crumbs are golden. Rest tart for 20 minutes before slicing.