Corn and Leek Tart

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Fit into bottom and up side of 9-inch (23 cm) round tart pan with removable bottom. Prick with fork; line with foil and fill evenly with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove foil and weights. Bake for 10 minutes. Let cool in pan on rack for 10 minutes.

Meanwhile, in skillet, melt butter over medium heat. Add leek, salt and pepper; cook, stirring, until softened, about 5 minutes. Add corn; cook, stirring, for 1 minute. Let cool; mix in cheese and dill. Spread over crust.

In bowl, whisk eggs with cream. Pour over leek mixture. Bake on baking sheet in bottom third of 350°F (180°C) oven until puffed and golden, about 35 minutes. Let cool on rack for 5 minutes before serving.

Additional information :

Tip: To clean leeks, trim off roots, leaving root ends intact. Cut off dark green tops. Cut leeks in half lengthwise, up to but not through root ends. Rinse, stem ends up, under cold water, carefully separating layers to remove dirt. Shake off water and slice.