Published in The Washington Post, recipe by Alison Ladman
Serves 6

2 tablespoons sour cream
1 tablespoon Dijon mustard
2 teaspoons white balsamic vinegar
1/2 teaspoon smoked paprika
1 ear corn, husk removed
1 tablespoon olive oil
1 sheet of frozen puff pastry, thawed but cold
1 pint cherry tomatoes, halved
3 slices bacon, cooked and crumbled
1/4 cup grated Parmesan cheese
2 scallions, sliced

Heat a grill to medium-low.

In a small bowl, whisk together the sour cream, mustard, vinegar and paprika. Set aside.

Brush the ear of corn with the oil. Cook the ear of corn on the grill, turning occasionally, until lightly charred and speckled, about 5 minutes per side. Leave the grill on. Let the corn cool enough to handle, then cut the kernels from it. To do this, stand the ear on its wide end, then use a serrated knife to cut down the length of it.

Unfold the puff pastry. Using the back (dull) side of a knife (to mark without slicing), gently score the pastry in a crosshatch pattern all over the middle, leaving a 1-inch border un-scored around the edge. Place the puff pastry on the grill and close the lid. Cook for 10 minutes or until the bottom is nicely browned and the top is puffed.

Scatter the corn kernels over the pastry, along with the cherry tomato halves, bacon and parmesan. Cook for another 6 minutes, or until the pastry is golden brown, and the tomatoes are softened.

Place the tart on a serving platter and drizzle with the sour cream and mustard mixture. Sprinkle with the scallions.