On the cob with sweet butter dripping off the sides, steamed, sautéed, grilled, roasted; at barbecues, at street fairs and at the county fair – it’s that time of summer that screams fresh corn! Handmade signs scatter the back roads reading, “this way to fresh corn.” Every farmstand and grocery store boasts their goods.  Grab one, pull back the green sleeve and there behind the golden strands of silk are beautiful kernels of varying shades of yellow and white. There are those who know the types of corn, I’m not one of those; I’m just an ardent devotee. I’ve been playing around with new recipes featuring golden maize and I came across a Martha Stewart recipe for a tart made of sweet corn, shitake mushrooms, onions and chives floating in an egg custard and baked in a cornmeal pie dough.  This hit all my corn buttons; however, I still wanted to take it to the next level and adapted it adding crumbled, crispy bacon pieces to the bottom of the tart shell offering up a sweet n’ salty taste in each bite. Making this delicious savory tart wasn’t a hard decision, but making it on what seemed to be the hottest day of the year, tackling with the electric oven in our new house and realizing our central air was on the fritz didn’t make it a wise decision.  Needless to say, my love of corn surpassed the heat, humidity and lack of air and the end result is a mouthwatering victory.


A great savory tart to make year round with your favorite vegetable combinations! In the off season, you can always substitute the frozen variety of a vegetable just thaw completely before using. When serving garnish with chives and serve either warm or at room temperature along with a simple green salad.


  • All Purpose Flour for dusting

  • ½ recipe for Cornmeal Pastry Dough see below

  • 3 Tablespoons extra virgin olive oil

  • 4-5 strips bacon cooked crisp and crumbled

  • 6 oz approx. 6 cups shitake mushrooms, stemmed, and sliced

  • 1 medium onion finely cut

  • 2 cups fresh corn kernels approx. 4 ears

  • ¼ cup chopped fresh chives plus more for garnish

  • Salt & Pepper to taste

  • ½ cup milk

  • ½ cup heavy cream

  • 3 large eggs

Cornmeal Dough

  • 2 cups All-Purpose Flour

  • ½ cup cornmeal

  • 1 tsp salt

  • 1 tsp sugar

  • 2 sticks 1 cup unsalted butter, cold and cut into small pieces.


  1. On a lightly floured surface, roll out the cornmeal dough to a 13-inch round, about ¼ inch thick and fit it into a 10-inch round flan ring or a tart pan with a removable bottom. Make sure to press the edges into the pan, and then cut off any excess dough with a pair of scissors or sharp knife. Chill and set the dough until firm for roughly 30-minutes. Preheat the oven to 375*.

  2. Line the chilled tart shell with parchment and pie weights or dried beans and blind bake for 30-40 minutes. Remove to the parchment and beans/weights and continue to bake until the shell is golden brown, 10-15 minutes. Set on a wire rack to cool completely.

  3. In large sauteé pan, heat the olive oil. Add the mushrooms cooking for 2-3 minutes. Add the onion and cook, stirring until soft and translucent, an additional 2-3 minutes. Add the corn and chives, stir and cook for an additional 2 minutes. Salt and pepper to taste and then set the corn-mushroom mixture aside. Make the bacon and make sure to pat away any leftover bacon fat – you want the bacon very crisp but dry.

  4. In a bowl, add the milk, cream and eggs, salt and pepper to taste and whisk together. Add the crisp, crumbled bacon to the bottom of the cooled tart shell and then spoon the corn-mushroom mixture on top. Place the tart on a baking sheet, preferably one with a rim; add the milk mixture. Bake in the center of the oven for 20-25 minutes, rotating halfway through. Let the cooked tart cool on a wire rack.

Cornmeal Dough

  1. A twist on a sweet pie or tart dough, the cornmeal adds a subtle savory taste and can be used for any other savory tart recipe. This will make enough for two 9-inch single pie crusts or one 9- inch pie crust. As with a classic pie dough, this can be made ahead of time, wrapped in plastic and frozen for up to three weeks. While this dough is made in the food processor, you could also do by hand if you wanted.

Recipe Notes

Adapted from Martha Stewart