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+ servings

Summer Tart with Tomatoes, Corn, and Bacon

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yields: 8 appetizer servings


  • 1/3 cup extra-virgin olive oil melted butter or ghee is also great, plus extra if needed
  • 1 large garlic clove grated or finely minced
  • Pinch of salt
  • Freshly ground black pepper
  • 8 sheets Athens Foods phyllo dough
  • ½ cup grated Gruyère cheese
  • 1 medium heirloom tomato or tomato of your choice, sliced into thin rounds
  • ½ cup sweet corn kernels roughly ½ ear of sweet corn—save the rest for another use
  • 2 slices cooked bacon crumbled
  • For serving:
  • Fresh basil leaves
  • Hot honey I like Red Clay brand or regular honey


  • Bring the phyllo dough to room temperature. To prevent the dough from drying out, place the phyllo between damp towels.
  • Preheat the oven to 375°F. Line a baking sheet with parchment, foil, or a silicone baking mat. (If using foil, spray with nonstick cooking spray.)
  • Add the olive oil and garlic to a small bowl. Season with a generous pinch of salt and pepper and whisk to combine.
  • Place one sheet of phyllo on the prepared baking sheet. Lightly brush with the olive oil mixture. Layer with another sheet of phyllo, brush with oil, and repeat with the remaining sheets of phyllo. (If you run out of olive oil or butter, don’t panic. Simply add use a little more. Duh.) While you’re working with the phyllo, re-cover the dough every time you remove a sheet to keep it from drying out.
  • Sprinkle the cheese on top of the stacked phyllo, leaving a roughly 1-inch border around the tart. Top with tomato slices, corn, and bacon.
  • Fold the dough in on itself on all four sides of the tart to create a border. (You can skip this step if you like.)
  • Transfer the tart to the oven and bake for 20-25 minutes until the phyllo is golden brown.
  • Top the tart with basil and drizzle with hot honey. Slice and serve.