Tuesday, August 6, 2013

Tomato Tarts with a Corn Flour Crust

It's tomato season again.  I decided to try making a different crust, based on one from Cook's Illustrated with a different mix of flours.  I used olive oil and half corn flour (not cornmeal or cornstarch).  I thought it tasted good, but the dough was pretty greasy to work with.  I pushed it into the pans instead of rolling it out.  Maybe the corn flour absorbs less oil than AP flour.  I measured by volume, not by weight, so it's also possible I need more flour.  I think next time I'll try using whole wheat flour for more texture.

Note: These did not require pre-baking.  The crust came out fine on the bottom without it.

Corn Tart Crust


  • 1/2 cup + 2 tbsps all-purpose flour
  • 1/2 cup + 2 tbsps corn flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 6 tbsps olive oil
  • 1/4 cup cold water


  1. Mix the flours, salt, and sugar in a food processor.
  2. Add olive oil and pulse until mixture becomes small pebbles.
  3. Add water, one tbsp at a time, and pulse until dough starts to come together.

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