Tuesday, August 24, 2010

Corn Bread Tarts with Green Zebra Tomatoes

I really wanted to plant some heirloom tomatoes this season. I put off ordering the seeds and then it was too late to plant. I've been happy with the tomatoes I planted, especially my romas. You see so many varieties at the Farmer's Market. These caught my eye. I liked their unique and beautiful colors.

I found this recipe for Corn Bread Tarts on Epicurious. In my never ending quest to use it up, this recipe was perfect. There was leftover ricotta from these Roasted Romas in the fridge. Instead of mini corn muffins, I baked these in a smaller regular size muffin tin.

I liked the tartness of the tomatoes, the smooth richness of the ricotta and the slight sweetness of the corn muffins. These would make a great appetizer for a buffet. Easy to put together and so pretty.

Corn Bread Tarts with Green Zebra Tomatoes
Recipe from Epicurious
1/2 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg
2 tablespoons unsalted butter, melted
4 Green Zebra or other heirloom tomatoes (10 ounces)—halved, seeded and finely chopped
1 garlic clove, minced
1 tablespoon freshly grated Parmesan cheese
1 tablespoon chopped basil
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup ricotta cheese, preferably fresh

1.Preheat the oven to 375°. Butter three 12-cup mini-muffin pans. In a medium bowl, whisk the cornmeal with the flour, sugar, baking powder and salt. In another bowl, whisk the milk with the egg. Pour the milk mixture into the dry ingredients, add the melted butter and stir to combine; don't overmix. Spoon the batter into the muffin cups, filling them halfway. Bake for 10 to 12 minutes, or until golden. Transfer the pans to a rack and let cool for about 10 minutes, then turn the muffins out to cool completely.
2.In a medium bowl, toss the tomatoes with the garlic, Parmesan, basil and olive oil and season with salt and pepper. In a small bowl, season the ricotta with salt and pepper and mix well.
3.Using a small knife, slice off the domed tops of the muffins. Top the muffins with the ricotta and the tomatoes and serve.

Make Ahead
The cooled corn-bread muffins can be stored in an airtight container overnight.

I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday's and Tuesday's at the Table.


  1. Gorgeous tomatoes! I didn't get a chance to plant any this year, had to make do with supermarket! Your tarts look fantastic! Very pretty!

  2. This is such an interesting combination! Thanks for the recipe...I will be trying this.

  3. Beautiful tomatoes and beautiful tarts! What a delicious-sounding combination of ingredients. I need to put this on my 'to try' list!

  4. what an elegant looking lil bite. Will def make this for my next party.

  5. Oh how fun they look to eat. I love anything little! Your heirloom tomatoes are so good looking too! Joni

  6. These look amazing not to mention delicious!! I have never heard of that tomato before! Now I am going to be on the look out for it!! Thanks!!

  7. What pretty little muffins!

    We bought some heirloom tomatoes at the farmer's market last Saturday and they were the best tasting tomatoes I've had all season. Wish we'd bought more!

  8. The tomatoes are just lovely. These little muffins sound like they're a great combination of flavors!


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