Leek, Asparagus, and Corn Tart | From The SoNo Baking Company Cookbook
My new favorite cookbook, The SoNo Baking Company Cookbook, by John Barricelli, is named for his bakery and café which he opened in 2005 in Connecticut. Everything I have tried from this book has been absolutely delicious. I spied this recipe last winter and have been patiently waiting ever since so I could incorporate fresh Indiana sweet corn. It was so worth the wait!
Ingredients
½ recipe Pâte Brisée (below) chilled
½ bunch medium asparagus, top third only, cut into 1-inch pieces (reserve remaining stalks for another use)
3 medium leeks, cleaned, root ends trimmed, dark green parts discarded
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 cup fresh or frozen thawed corn kernels
4 large eggs
2 large egg yolks
1 cup milk
1 cup heavy cream
1/3 cup chopped chives
Grated nutmeg
2/3 cup grated Gruyère cheese (2.5 to 3 ounces)
Method:
On a lightly floured work surface, roll the dough to a 13-inch round, about 1/8 inch thick. Fit the dough into a 10-inch tart pan that is 1 ½ inches deep, and trim the dough so that it comes slightly above the rim of the pan. The dough will just fit, with no excess. Chill in the refrigerator until firm, about 30 minutes.
Meanwhile, bring a saucepan of salted water to a boil. Add the asparagus pieces and cook until just tender, 1 to 2 minutes. Drain and cool under cold running water; set aside.
Cut the leeks in half lengthwise; slice into ¼-inch rounds (you should have about 3 cups). In a large sauté pan, melt the butter with the olive oil over medium-low heat. Add the leeks, season with salt and pepper, cover, and cook, stirring often, until tender, 10 to 12 minutes. Add the corn during the final 2 to 3 minutes. Let cool.
Set the oven rack in the lower third of the oven. Preheat the oven to 425°F.
In a large bowl, whisk the eggs and egg yolks to combine. Add the milk, cream, and chives, and whisk to blend. Season with ½ teaspoon salt, ¼ teaspoon pepper, and the nutmeg.
Place the chilled tart shell on a baking sheet. Sprinkle about half of the cheese over the bottom. Add the leeks and corn in an even layer, then add the asparagus. Place the baking sheet in the oven, and carefully pour the custard mixture into the tart shell. Sprinkle with the remaining cheese. Bake until the crust is golden brown and the custard is just set (a knife inserted into the center of the pie will come out clean), 35 to 40 minutes.
Let cool on a wire rack for at least 10 minutes. Cut the tart into wedges.
Pâte Brisée
2 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
¼ cup ice water
Method:
In the bowl of a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube in a slow and steady stream, a little bit at a time until the dough just comes together. The dough should not be wet or sticky. If the dough is too dry and does not hold together, add a little more water.
Turn the dough out onto a clean work surface. Divide in two and wrap each half in plastic wrap, shaping them into flattened disks. Chill at least 1 hour before using.
Note: If using half recipe for a bottom crust only, do not divide the dough in two before chilling.
