Perfect as a light lunch or brunch, this stylish tart pairs fresh corn and leeks with nutty Gruy? cheese.
- Portion size 8 servings
- Pastry for 9-inch single-crust pie
- 2 tablespoons butter
- 1 leek (white and light green parts only) thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 cup corn kernels (about 2 cobs)
- 1 cup shredded Gruyère cheese
- 1 tablespoon choppped fresh dill
- 3 eggs
- 1/4 cup 10% cream
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 374 mg
- Protein 9 g
- Calories 266.0
- Total fat 18 g
- Cholesterol 95 mg
- Saturated fat 8 g
- Total carbohydrate 18 g
- Iron 9.0
- Folate 12.0
- Calcium 15.0
- Vitamin A 11.0
- Vitamin C 3.0