12490 Makes one 10-inch tart Wed Jul 01 14:10:00 -0700 2009 Wed Jul 01 14:37:40 -0700 2009 American Licensed http://www.chow.com/recipes/12490 Wed, 01 Jul 2009 21:37:40 GMT This is my version of the popular French goat cheese tart with the Italian flavors of mascarpone and basil. I often like to make five or six 4-inch tarts instead of the one large tart-it’s a little more work rolling out the dough, but it’s fun to serve everyone their own individual tart.

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Preheat the oven to 350°F.

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. (If you don’t have a pastry blender, my editor Justin suggests that you can also use two knives, in a crossing pattern, to cut the shortening into the flour mixture.) Sprinkle the ice water by tablespoons over the flour mixture, and toss with a fork until all 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°F.

To make the filling: Heat the oil in a large skillet over medium-high heat. Add the leeks and cook, stirring occasionally, until tender, 3 to 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 to 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 lightly sprinkle the Parmagiano over the top. Bake for 30 to 40 minutes, until the filling is set. Allow to cool for 10 minutes before serving.

]]> http://www.chow.com Allysa Torey 53 Starter 1 cup plus 2 tablespoons all-purpose flour

]]> 1/2 cup solid vegetable shortening

]]> 3 tablespoons ice water

]]> 2 tablespoons olive oil

]]> 82 1 1/2 cups sliced leeks (1/4-inch pieces) (white and pale green parts only)

]]> 61 1 1/2 cups fresh or frozen corn kernels

]]> 67 3 tablespoons chopped fresh basil

]]> 301 1/2 teaspoon salt

]]> 305 1/4 teaspoon white pepper

]]> 1 cup mascarpone

]]> 1/2 cup heavy cream

]]> 2 large eggs, at room temperature

]]> 3 tablespoons finely grated Parmagiano-Reggiano cheese

]]> 30315 allyssa torey 30316 at home with magnolia 435 vegetarian 1416 filling 252 french 758 guilty pleasure 757 lunch 21 main