This is my version of the popular French goat cheese tart, but with the Italian flavors of mascarpone and basil. I often make five or six 4-inch tarts instead of one large tart because I love serving little individual anything!
makes one 10-inch tart
1 cup plus 2 tablespoons all-purpose flour
1/2 cup solid vegetable shortening
3 tablespoons ice water
2 tablespoons olive oil
1 1/2 cups sliced leeks (1/4-inch pieces) (white and pale green parts only)
1 1/2 cups fresh or frozen corn
3 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup mascarpone
1/2 cup heavy cream
2 large eggs, at room temperature
2 tablespoons finely grated Parmagiano-Reggiano cheese
Preheat the oven to 350 degrees.
to make the crust:
Place the flour in a large bowl, and using a pastry blender, cut in the shortening until the pieces are pea size. Sprinkle the ice water by tablespoons over the flour mixture, and toss with a fork until all of the dough is moistened. Gather the dough into a ball and roll it out on a lightly floured surface to fit a 10-inch tart pan. Fit the dough into the pan and trim the edge flush with the rim. Prick all over the bottom and sides of the crust with a fork. Place the crust on a baking sheet and bake for 15 minutes. Remove from the oven and set aside.
Raise the oven temperature to 375 degrees.
to make the filling:
Heat the oil in a large skillet over medium-high heat. Add the leeks, and cook, stirring occasionally, until tender, about 5 minutes. Add the corn and cook, stirring often, for 2 minutes. Stir in the basil, salt and pepper. Remove from the heat, transfer to a large bowl, and cool for 10 minutes.
In a medium-size bowl, beat together the mascarpone, cream and eggs until smooth, 1-2 minutes. Add to the leek and corn mixture and mix together until the ingredients are well blended. Transfer the filling into the crust and sprinkle the Parmagiano over the top. Bake for 30-40 minutes, until the filling is set. Allow to cool for 10 minutes before serving.