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Ingredientes
- All-purpose flour for dusting
- 1/2 x recipe Pate Brisee (listed below)
- 2 Tbsp. extra virgin olive oil
- 1 med well washed leek cut in 1/2" pcs Kernels from 2 ears corn Leaves from 2 fresh thyme sprigs
- 1/2 c. lowfat milk
- 1/2 c. heavy cream
- 2 lrg Large eggs
- 1 lrg egg yolk
- 1 pch freshly-grated nutmeg
- 1 1/2 c. grated Gruyere cheese - (6 ounce) Coarse salt to taste Freshly-grnd black pepper to taste
- 1 1/4 c. all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 c. chilled unsalted butter cut small pcs
- 1/8 c. ice water - (to 1/4)
Direcciones
- Make the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar. Add in butter, and process till the mix resembles coarse meal, 8 to 10 seconds. With machine running, add in ice water in a slow, steady stream through feed tube. Pulse till dough holds together without being wet or possibly sticky; be careful not to process more than 30 seconds.
- To test, squeeze a small amount together: If it is crumbly, add in more ice water, 1 Tbsp. at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and refrigerateat least 1 hour.
- On a lightly floured surface, roll dough less than 1/8-inch thick. Use a 5-inch fluted cookie cutter to cut into rounds. Fit into five 4-inch nonstick tart pans. Transfer to refrigerator to refrigeratefor 30 min.
- Preheat oven to 375 degrees. Heat oil in a large nonstick skillet over high heat. Add in leek, and cook, stirring, till translucent/soft but not brown, about 1 minute. Add in corn, and season with thyme, salt, and pepper. Cook, stirring frequently, till cooked through, about 5 min.
- Divide half the cheese proportionately between the pans. Sprinkle with corn mix, then top with remaining cheese. In a medium bowl, whisk together lowfat milk, cream, Large eggs, and egg yolk. Season with nutmeg, salt, and pepper. Divide proportionately among pans. Transfer to oven, and bake till just set in the center, 30 to 35 min. Cold on a wire rack for about 10 min before serving.
- This recipe yields 5 four-inch tarts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 5 servings | |
| Calories 580 | |
| Calories from Fat 392 | 68% |
| Total Fat 44.46g | 56% |
| Saturated Fat 23.8g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 414mg | 17% |
| Potassium 148mg | 4% |
| Total Carbs 26.32g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.13g | 1% |
| Protein 19.32g | 31% |
