Savory Corn, Pancetta, and Leek Tart
With French flavors and a rich corn custard, the texture of this delicious corn and leek tart falls somewhere between a quiche and a savory pie.
Savory Corn, Pancetta, and Leek Tart
Photo Credit : Adam DeTourIn texture, this delicious corn and leek tart falls somewhere between a quiche and a savory pie as it adds classic French flavors—leeks, Gruyère, bacon—to a rich corn custard.
Yield:
8 servingsFor the Crust
Ingredients
1/2 cup unsalted butter, cold, cut into small pieces
1 1/2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1/2 cup cold water
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Instructions
Make Crust: Put butter, flour, salt, and pepper in the bowl of a food processor and pulse until the mixture has the texture of coarse meal. Add water, mustard, and Worcestershire and pulse just until dough begins to form a ball. Turn dough out onto a floured counter and form it into a disk. Wrap in plastic wrap and refrigerate for at least an hour and up to two days.
Preheat oven to 400°. Set a 10- or 11-inch tart pan with a removable bottom on a baking sheet. On a floured counter, roll the dough out into a 12-inch circle (for 10-inch pan) or a 13-inch circle (for 11-inch pan). Transfer the dough into the pan and press it into the corners. Run a rolling pin over the edges of the pan to neatly trim the dough. Line the inside of the crust with parchment paper or aluminum foil, and fill with dry beans or pie weights. Bake until golden, 10 to 15 minutes. Set aside to cool while you prepare the filling.
For the Filling
Ingredients
8 ounces pancetta or bacon, diced
2 tablespoons salted butter
3 medium leeks, white part only, rinsed and thinly sliced crosswise
1 1/2 cups fresh corn kernels
2 large eggs
1/2 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
3/4 cup plus 1/4 cup grated Gruyère
Instructions
In a large skillet over medium heat, cook pancetta until browned and crisp, about 5 minutes per side. Remove from skillet with a slotted spoon, reserving fat, and drain on paper towels. Add butter to pan and sauté leeks until soft and slightly golden, about 10 minutes. Add the corn and stir for 1 minute, then remove pan from heat.
Heat oven to 375°. In a medium bowl, whisk together eggs, cream, salt, pepper, and nutmeg. Add 3/4 cup cheese, then stir in leek mixture and pancetta. Pour the filling into the prebaked pie shell and sprinkle the remaining 1/4 cup cheese on top. Bake until puffed and golden, about 40 minutes. Serve warm.
