For the crust
1 cup plus 2 tablespoons all-purpose flour
1/2 cup solid vegetable shortening
3 tablespoons ice water
1/2 cup solid vegetable shortening
3 tablespoons ice water
For the filling
2 tablespoons olive oil
1 1/2 cups sliced leeks, in 1/4-inch pieces (white and pale green parts only)
1 1/2 cups fresh or frozen corn kernels
3 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup mascarpone
1/2 cup heavy cream
2 large eggs, at room temperature
3 tablespoons finely grated Parmigiano-Reggiano cheese
1 1/2 cups sliced leeks, in 1/4-inch pieces (white and pale green parts only)
1 1/2 cups fresh or frozen corn kernels
3 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup mascarpone
1/2 cup heavy cream
2 large eggs, at room temperature
3 tablespoons finely grated Parmigiano-Reggiano cheese
Make the crust:
Preheat the oven to 350°F.
Place the flour in a large bowl, and, using a pastry blender, cut in the shortening until the pieces are pea-size. (If you don’t have a pastry blender, my editor Justin suggests that you can also use two knives, in a crossing pattern, to cut the shortening into the flour mixture.) Sprinkle the ice water by tablespoons over the flour mixture and toss with a fork until all the dough is moistened. Gather the dough into a ball and roll it out on a lightly floured surface to fit a 10-inch tart pan. Fit the dough into the pan and trim the edge flush with the rim. Prick all over the bottom and sides of the crust with a fork. Place the crust on a baking sheet and bake for 15 minutes.
Remove the crust from the oven and set aside. Raise the oven temperature to 375°F.
In a medium-size bowl, beat together the mascarpone, cream, and eggs until smooth, 1 to 2 minutes. Add the cheese mixture to the leek and corn mixture and mix together until the ingredients are well blended. Transfer the filling into the crust and lightly sprinkle the Parmigiano-Reggiano over the top.
Bake for 30 to 40 minutes, until the filling is set. Allow the leek tart to cool for 10 minutes before serving.
Place the flour in a large bowl, and, using a pastry blender, cut in the shortening until the pieces are pea-size. (If you don’t have a pastry blender, my editor Justin suggests that you can also use two knives, in a crossing pattern, to cut the shortening into the flour mixture.) Sprinkle the ice water by tablespoons over the flour mixture and toss with a fork until all the dough is moistened. Gather the dough into a ball and roll it out on a lightly floured surface to fit a 10-inch tart pan. Fit the dough into the pan and trim the edge flush with the rim. Prick all over the bottom and sides of the crust with a fork. Place the crust on a baking sheet and bake for 15 minutes.
Remove the crust from the oven and set aside. Raise the oven temperature to 375°F.
Make the filling:
Heat the oil in a large skillet over
medium-high heat. Add the leeks and cook, stirring occasionally until
tender, 3 to 5 minutes. Add the corn and cook, stirring often, for 2
minutes. Stir in the basil, salt, and pepper. Remove from the heat,
transfer to a large bowl, and cool for 10 minutes.In a medium-size bowl, beat together the mascarpone, cream, and eggs until smooth, 1 to 2 minutes. Add the cheese mixture to the leek and corn mixture and mix together until the ingredients are well blended. Transfer the filling into the crust and lightly sprinkle the Parmigiano-Reggiano over the top.
Bake for 30 to 40 minutes, until the filling is set. Allow the leek tart to cool for 10 minutes before serving.
enjoy.
