1 Recipe Pastry Dough, rolled into a 12 inch round and chilled
1/3 cup fresh Basil Pesto
1 ½ cups fresh corn, blanched and cut off cobs
3 heirloom tomatoes, assorted colors, sliced
½ cup mild white cheese, Monterey jack or your choice
Salt and freshly ground pepper to taste
1 tablespoon freshly grated parmesan cheese
1 egg yolk lightly beaten with 1 teaspoon water
Place a pizza stone in the oven and heat oven to 375 degrees.
Place Pastry Dough round on a sheet of parchment paper covering a baking sheet.
Spread Basil Pesto over dough, leaving a 1 ½ inch edge all the way around.
Scatter corn and cheese over round.
Arrange tomato slices over the ingredients, season with salt and pepper and sprinkle with parmesan cheese. Fold the edge up and over the filling, forming loose pleats. (If dough has become too soft to form, return tart to the refrigerator to chill dough.) Brush border with egg yolk.
Slide the parchment paper with the tart off the baking sheet onto the pizza stone. Bake 45 minutes, until browned and filling is sizzling.
Cut into wedges and serve. Equally good warm or at room temperature!
Recipe adapted from Cooking from the Farmers’ Market.