Corn, Spring Onion and Ricotta Tart

A lovely meatless dish....and you can serve it hot or cold. The polenta crust has a nice crunch to it and the sweetness of the corn is balanced by the scallions. Each mouthful has a creamy texture from the ricotta. Lots of flavors going on here and not only does it make a pretty presentation, but is simple to make. Your entire family will love it.

Corn, Spring Onion and Ricotta Tart

By Jade Donohoo, Eat This My Friend via Food 52

Ingredients for the tart shell:
1 cup flour, sifted
3/4 cup uncooked polenta
1/2 cup butter, cold, plus extra for greasing
pinch sea salt
tablespoon ice water

Ingredients for the filling:
ears of corn
3 scallions, thinly sliced
Scant 1/2 cup fresh ricotta
1/4 cup heavy cream
few big pinches of salt
Freshly-ground pepper

Place flour, polenta, butter, and salt into a food processor and pulse until the butter is combined. Add the egg and iced water. Pulse until the mixture comes together. Turn dough out onto a lightly-floured bench and knead for a minute. Form the dough into a ball and cover with cling film. Refrigerate for 30 minutes. 
Preheat oven to 395°F. 
Remove pastry from fridge and roll out until you have a circular shape thick and wide enough to fit in a large flan tin. 
Grease a flan tin with butter and lay the pastry over the top. (It will not hold together very well, that's OK, you can fix it later) Press the pastry in the pan and up the sides in with your fingers. Keep the leftover pastry in case you need to patch up any holes. 
Place foil over the top and fill it with dried beans or pastry weights. Place in the oven to bake for about 20 minutes. 
While the pastry is baking, remove the kernels from the corn cobs. Place the 4 eggs, cream, salt, and corn kernels into the food processor (no need to wash it after making the pastry!) and pulse briefly until combined. Stir in the thinly sliced spring onions. When the pastry is baked, remove the weights and pour in the corn mixture. Break the ricotta up into small chunks and dot it evenly around the mixture. Place it back into the oven and bake until set, about 20 minutes. Grind over some freshly-cracked pepper before serving.


  1. A delicious tart! So tasty sounding and appetizing looking.



  2. I'm intrigued by the polenta crust Barbara. I'm sure I would like it, because I very much like a corn flavor. I've only seen instant polenta at our supermarket. I wonder if that would work or should I seek out an Italian grocer for polenta.

  3. I love the idea of using polenta in the crust! Your ricotta tart with corn looks very beautiful and scrumptious!

  4. I too like the polenta in the crust. This looks delicious Barbara. I cannot resist tarts whether sweet or savory.

  5. I love tarts and using up the last of the summer corn in this dish is a brilliant idea!


  6. I like the polenta crust….This is a really nice tart and perfect for late summer.

  7. You're right, Barbara - that's a gorgeous presentation! The ricotta sounds wonderful.

  8. Hi Barbara,

    Oh yum - this would be healthy with the polenta in the crust. Thanks for sharing.
    Wishing you a happy new week

  9. This is such a spring tart, all those bright colours :D
    And I love polenta!

    Choc Chip Uru

  10. The polenta shell sounds really interesting!

  11. What a gorgeous tart, love that you used polenta in the crust. Looks delicious!

  12. I love this tarta look amazing and love ricotta!:)

  13. What a beautiful tart! I love that the crust is made with polenta!

  14. fantastic and unique way to use corn, barbara! i've definitely never had a corn tart, but this is amazing.

  15. Wow, this tart looks wonderfully mouthwatering! It would make a delicious light dinner with a big salad on the side! Beautiful!

  16. Hi Barbara!
    WOW!!! What a combination of goodness, Barbara! The thing is, I can't even imagine how delicious it must taste but, I am positive it works and tastes awesome!!!

    Thank you so much for sharing...

  17. Beautiful tart Barbara...so interesting the crust with uncooked polenta...delicious filling with corn and ricotta...love it!
    Hope you are enjoying your week :D



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