Corn and Feta Tart with Fresh Tarragon

Corn and Feta Tart with Fresh Tarragon IMAGE Author: Canadian Living Credits: Corn and Feta Tart with Fresh Tarragon IMAGE

This elegant quiche-like tart is great served with a green salad for brunch or a light dinner. A flaky cornmeal pastry enhances the sweet corn filling.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2015


Cornmeal Pastry:
  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 3 tablespoons sour cream
  • 2 tablespoons Ice water (approx)
  • 1 corncob husked
  • 1 tablespoon olive oil
  • 3/4 cups chopped leeks (white and light green parts only)
  • 4 eggs
  • 1/3 cup milk
  • 2 tablespoons 10% cream
  • 1/4 teaspoon each salt and pepper
  • 1/2 cup crumbled feta cheese
  • 2 teaspoons chopped fresh tarragon


Cornmeal Pastry: In large bowl, whisk together flour, cornmeal and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles large crumbs. Whisk sour cream with ice water; drizzle over flour mixture, tossing with fork and adding up to 1 tbsp more ice water if needed, until dough comes together. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour.

On lightly floured work surface, roll out dough to 1/4-inch (5 mm) thickness; fit into fluted 9-inch (23 cm) tart pan with removable bottom, trimming excess. Prick crust all over with fork and refrigerate until firm, about 30 minutes.

Line crust with foil and fill with pie weights or dried beans. Bake on rimmed baking sheet on bottom rack of 400°F (200°C) oven until edge is golden, about 20 minutes. Remove pie weights and foil; bake until crust is golden, about 10 minutes. Let cool slightly on rack.

While crust is baking, cut kernels from corncob. In skillet, heat oil over medium heat; cook corn kernels and leek, stirring occasionally, until corn is deep yellow and tender and leek is softened, about 5 minutes. Set aside.

In large bowl, whisk together eggs, milk, cream, salt and pepper. Stir in corn mixture, feta and tarragon. Pour over crust.

To finish: Bake on rimmed baking sheet in 375°F (190°C) oven until knife inserted in centre comes out clean, about 40 minutes. Let cool on rack for 15 minutes.

Change it up: Corn and Feta Tart with Fresh Thyme
Substitute 1 tsp chopped fresh thyme for tarragon; add to skillet with corn and leek.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 340 mg
  • Sugars 2 g
  • Protein 8 g
  • Calories 265.0
  • Total fat 17 g
  • Potassium 149 mg
  • Cholesterol 132 mg
  • Saturated fat 9 g
  • Total carbohydrate 21 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Corn and Feta Tart with Fresh Tarragon