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Sweet Corn, Roasted Garlic + Roasted Cherry Tomato Tart Recipe (Gluten Free, Vegan)

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5 from 1 review

  • Author: Liz Moody
  • Total Time: 1 hour 10 minutes
  • Yield: 8 Servings 1x


  • 2 baskets cherry tomatoes, de-stemmed, washed and dried
  • 1 bulb of garlic, cloves separated but still inside papery layer
  • High heat oil of choice (I used avocado, but coconut oil and ghee also work great)
  • 4 cups water
  • 1 tsp sea salt
  • 1 cup polenta
  • 3 ears of corn, kernels cut off

  • 1 bunch basil, washed with stems removed and rough chopped


  1. Preheat oven to 400 degrees. 
  2. On a large baking sheet, toss cherry tomatoes and garlic cloves with oil and salt to evenly coat
  3. Then put in oven for 30 – 40 minutes, or until cherry tomatoes are turning brown and the garlic can be squished with your fingers; set aside to cool. 
  4. Meanwhile, bring water and salt to boil. 
  5. Whisk in polenta, whisking occasionally until it’s thickened before reducing heat to low. 
  6. Cook for 3 more minutes, whisking occasionally, then add corn kernels. 
  7. Cook for 5 more minutes, continue to stir occasionally, then remove from heat.  If you’re not making the tart, stop here, topping polenta with tomato and roughly chopped basil and serving. 
  8. If you are making the tart, set the polenta aside to cool slightly (I sometimes stick it in the fridge) and thicken up (about 15 – 20 min). 
  9. Press polenta tightly into a springform tart pan then place in 400 degree oven for about 20 minutes, or until edges are beginning to crisp up. 
  10. Remove from oven and squeeze roasted garlic from cloves onto the base polenta layer, and spread to evenly distribute. 
  11. Top with roasted cherry tomatoes and return to oven for 7 – 10 minutes, or until heated through. 
  12. Top with basil and serve (while it’s great warm from the oven, it’s also awesome cold for breakfast).
  • Prep Time: 20
  • Cook Time: 50