Corn Puff Pastry Tart with Jalapeño and Ricotta

Close up square image of finished corn tart.

Corn Puff Pastry Tart with Jalapeño and Ricotta

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 398kcal

Author: Shruthi Baskaran-Makanju

A shareable savory puff pastry tart with lemony ricotta, sweet corn, jalapeño, and thin red onion on flaky puff pastry, finished with crumbled feta and cilantro.

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Ingredients

For the tart base

1 sheet puff pastry thawed
1 large egg beaten, for the border

For the ricotta layer

1 cup whole-milk ricotta drained if wet
¼ cup finely grated parmesan
1 medium lemon zested
¼ teaspoon kosher salt

For the topping

2 ears fresh corn about 1.5 cups of kernels
2 medium jalapeños thinly sliced
1 small red onion sliced very thin on a mandoline

To finish

½ cup crumbled feta
2 tablespoons fresh cilantro chopped

Instructions

Preheat the oven to 400°F with a rack in the middle position and line a sheet pan with parchment.
Microwave the corn kernels in a bowl for 2 minutes until just tender and bright, then set aside to cool slightly.
Unfold the cold puff pastry onto the lined sheet pan and lightly score a 1/2-inch border around all four edges, cutting only halfway through so the border can puff.
Lightly score the inner rectangle into 12 squares (same depth, halfway through), then prick the center of each square all over with a fork to keep the topping bed from doming.
Stir together the ricotta, parmesan, lemon zest, and salt, then dollop and spread a spoonful onto each square, staying inside the scored border.
Top each square with corn, a few jalapeño slices, and a little thinly sliced red onion.
Brush the ½-inch border with the beaten egg.
Bake for 25 minutes, until the borders are puffed and deep golden and the onion is softened.
Scatter the crumbled feta and chopped cilantro over the warm tart, then cut along the scored lines into 12 squares to serve.

Notes

Swap the feta for crumbled goat cheese or a mild fresh mozzarella if you want a softer finish.
For a milder tart, deseed the jalapeño or use fewer slices; as written this one carries real jalapeño heat.
Fresh or frozen corn both work. Thaw and pat frozen corn dry first, then skip the microwave step.
Use up leftover ricotta on toast or folded into scrambled eggs the next morning.
Assemble the tart up to a few hours ahead and keep it covered in the fridge, then egg-wash and bake just before serving.
Store leftovers airtight in the fridge up to 3 days; reheat in a 375°F oven for 6 to 8 minutes to crisp the pastry back up rather than microwaving.
Diamond Crystal kosher salt is what I used. If using Morton, use roughly half the amount.

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