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Corn, Leek and Goat Cheese Tart

4 star rating
 

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Submitted by: anne.nieland

 

This appetizer tart has a rich pastry crust and a filling of bacon, leeks, goat cheese, parmesan cheese, eggs, and roasted corn kernels.
 

Ingredients

  • FOR CRUST
  • 2 sticks butter (unsalted)
  • Scant 1/4 tsp. salt
  • 2 cup all-purpose flour (+ more for dusting)
  • 1 to 2 Tb. water
  • FOR THE FILLING
  • 5 strips bacon
  • 1 1/4 cups chopped fresh leeks
  • 2 Tbsp. butter
  • 5 ozs. goat cheese
  • 1 cup half-&-half or light cream
  • 1/2 cup parmesan cheese
  • 3 farm fresh eggs
  • 3 ears fresh sweet corn, roasted in the oven or on the grill, with the kernels and 'milk' then cut from cobs
  • Freshly ground pepper and salt, to taste

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Method

Cook the bacon until crisp; reserve drippings; chop bacon. Cook the leeks in 2 Tbsp. bacon dripping plus butter on medium-low about 25 minutes until a thick jam has formed. Let cool a little. Whisk together goat cheese, cream, Parmesan cheese and eggs. Add ground pepper and salt to taste. Stir in bacon, leeks and corn. Whirl flour, salt and butter in a food processor until the texture of coarse sand. Slowly add water until a dough ball forms. Place in fridge for an hour. Roll out into a lightly floured board. Place in tart pans; two rectangular 3 1/2 x 11 inch ones are used here. Do not prick. Freeze for 10 minutes. Weight pastry with foil and beans. Bake at 325 for 12 minutes. Remove foil and bake an additional 5 minutes. Pour filling into tart pans until just up to rim. Tent with foil. Bake at 325 for 15 minutes. Remove tent. Return to oven and bake for an additional 5-10 minutes or until center is just about set. Serve warm or at room temperature.

 

Notes: You can cook the leeks a day before, if needed.

 

Number of Servings: 12 small or 8 large

 

Submitted by: anne.nieland ()

 

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