Fresh corn and white miso paste — that’s where it began. I wanted to do something fun with the white miso paste I had bought a couple months earlier. I like to use the condiments in my pantry! And I was musing on how that might be an interesting flavor to put with all the fresh corn that starts showing up in (my local) Your Dekalb Farmer’s Market right about now.

view from above of Fresh Corn and Roasted Pepper Tart against a blue background with small white dots. Two green potholders sit off the to the right.

Then, a few weeks ago, I came across a recipe for a Leek and Swiss Chard Tart over on Smitten Kitchen. The recipe itself was credited to Bon Appetit, October 1999. The tart was amazing — more a marriage of a frittata and a tart than a pure tart — and I started thinking about how I might be able to take my fresh corn and miso paste and marry them to that yummy hybrid structure. I started thinking. And then I started experimenting. And thus this tart was born.

You can eat it warm or cold. It gets better as it sits and the flavors meld further. It’s perfect for a make ahead meal or for a brunch. I’m hooked!

An ear of corn stands on end, held there by the thumb of a hand that enters the frame form the top. The four fingers of the hand are held together in front of the corn to keep the corn kernels from scattering everywhere as the cook cuts them from the cob.Start by thawing and prepping your puff pastry crust. Then put that back in the fridge while you chop your onions and roasted peppers (I used jarred from Trader Joe’s) and prepare the filling.

The corn kernels have a tendency to spray as you cut them from the cob, so I set the corn on its end, hold it in place with the thumb of my spare hand, and position the knife to cut down with the four fingers of my free hand hovering on the outside of the knife acting as a shield. BE CAREFUL. You do not want your fingers in the way of the knife. If anything, rest them lightly on the exterior of the knife. Once you get the hang of it, it’s a useful technique.

Viewed from above, a blue chef's knife sits on a green cutting board next to two ears of corn. To their right, fresh corn kernels sit tumble over a dark blue plate.

Once your ingredients are all ready, heat some olive oil in a large nonstick skillet and sauté the onions a few minutes before adding the chopped peppers and a bit of kosher salt. Add the corn last.

Miso paste is very salty on its own, so you’ll note there’s not a lot of salt in the rest of this recipe. Be very careful if you choose to add more. The star of this dish is the umami flavor. The secondary lead is the play on textures in the tart. Too much salt could overwhelm that balance.

There’s such a textural difference between fresh corn and frozen. Fresh corn has a crispness that just DOES it for me. This basic mixture would also do well in a taco salad, come to think of it. Hmm…

View from above of a large nonstick skillet filled with sauteed corn, roasted red peppers, and onions. A grey slotted spoon rests on the side of the pan.

When your veggies are just cooked and the flavors have melded, whisk together three eggs and two egg yolks, along with whole milk, ground black pepper, dried thyme, and finally, that other ingredient that started it all — white miso paste.

And there you have it! Enjoy. 🙂

A slice of the Fresh Corn and Roasted Pepper Tart sits on a dark blue and brown plate. A fork rests in the foreground.

Print Recipe
Fresh Corn and Roasted Pepper Tart
Fresh corn cut from the cob, silky roasted peppers, and miso make this egg-based tart a special treat for breakfast, lunch, or dinner.
Fresh Corn and Roasted Pepper Tart
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Fresh Corn and Roasted Pepper Tart
Instructions
  1. Preheat oven to 425 degrees.
  2. Spread out 1 (thawed) sheet of puff pastry on a lightly floured cutting board or other work area and roll out to 12" x 12". Gently pick up pastry and press into pie dish. Trim the edges and pinch them lightly to crimp. Cover gently with plastic wrap and place in the fridge until ready to use.
  3. Remove a couple of peppers from the jar and chop them roughly. You want about 1/2 cup.
  4. Husk the corn and remove any stray pieces of corn silk. Slice the corn kernels from the cob, cutting as closely as possible to the cob without getting any of it. You should end up with about 2 1/4 cups of kernels.
  5. Melt 1 Tbsp. unsalted butter in a large nonstick skillet.
  6. Add 1/3 cup diced yellow onions to skillet and saute 1-2 minutes.
  7. Add 1/2 cup chopped peppers and 1/2 tsp. kosher salt to pan. Stir well to combine with onions and sauté another 1-2 minutes.
  8. Add corn kernels to pan and sauté, stirring occasionally, 5-7 minutes, until onions are translucent, water has cooked off, and corn is crisp to taste, but cooked.
  9. Remove from heat and allow to cool.
  10. In a large bowl, whisk together 1 1/4 cups whole milk, 3 large eggs, 2 large egg yolks, 1/4 tsp. ground black pepper, 3/4 tsp. white miso paste, and 1/4 tsp. dried thyme.
  11. Use a slotted spoon to transfer the cooled corn mixture into the bowl with the egg mixture. Mix gently and then pour the filling into the prepared crust.
  12. Place tart in oven and set timer for 15 minutes to remind you to reduce the oven’s temperature to 350.
  13. When timer goes off, reduce the oven’s temperature to 350 and continue baking another 10-20 minutes. The filling will puff a bit as it sets. The top will brown lightly, but this is not your final indicator. Use your finger to gently test the center. The tart is ready when the center is just set – there should be a skin over the top, and it should feel very slightly firm.
  14. When done, remove tart from oven and allow to rest at least 10 minutes. Fifteen is better. It will continue to cook slightly as it cools.
  15. Serve warm, at room temperature, or cold, depending on your taste.
Share this Recipe
Fresh Corn and Roasted Pepper Tart (with a surprising umami twist!)

Leave a Reply

Your email address will not be published. Required fields are marked *