2 tablespoons sour cream
1 tablespoon Dijon mustard
2 teaspoons white balsamic vinegar
1/2 teaspoon smoked paprika
1 ear corn, husked
1 tablespoon vegetable or canola 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, for garnish
Heat a grill or grill pan to medium-low. In a bowl, whisk together the sour cream, mustard, vinegar and paprika. Set aside.
Brush the corn with the oil. Cook corn on grill, turning occasionally, until lightly charred and speckled, about 5 minutes per side. Leave grill on. Let corn cool enough to handle, then cut kernels from it, standing ear on its wide end and using a serrated knife to cut down length of it.
Unfold the puff pastry. Using back (dull) side of a knife (to mark without slicing), gently score pastry in a crosshatch pattern all over middle, leaving a 1-inch border unscored around edge. Place puff pastry on grill and close lid. Cook for 10 minutes or until bottom is nicely browned and top is puffed.
Scatter corn kernels over pastry, along with the tomato halves, bacon and Parmesan. Cook for another 6 minutes or until pastry is golden-brown and tomatoes are softened.
Place tart on a serving platter and drizzle with sour cream-mustard mixture. Sprinkle with the scallions.
Makes 3 servings.