For crust: Pate Brisee or a prepared pie crust:
1 1/8 cup flour
1 tsp sugar
1/2 tsp salt
1 stick cold unsalted butter, cut into small pieces
1/8 cup ice water
For Pate Brisee: Combine flour, sugar and salt in the bowl of a food processor, add the butter pieces and pulse until mixture resembles coarse crumbs, about 10 seconds. While the machine is running, add the water through the feed tub slowly unti the dough just comes together. Wrap the dough into plastic wrap, shaping it into a flattened disk, chill for about 1 hours before using.
1/2 bunch of asparagus, top third only, cut into 1" pieces
3 med leeks, cleaned and trimmed, dark green parts discarded - cut in half lengthwise and sliced into 1/4" thick rounds.
1 Tbsp unsalted butter
1 Tbsps olive oil
kosher salt and freshly ground pepper
1 cup fresh or frozen thawed corn kernels
4 large eggs
2 large egg yolks
1 cup milk
1 cup heavy cream
1/3 cup chopped fresh chives
2/3 cup grated Gruyere cheese
On a lightly floured surface, roll the dough out to a 13" round, about 1/8" thick. Fit the dough into a 10" tart pan that is 1 1/2 inches deep or a deep pie pan. Trim the dough so that it comes slightly above the rim of the pan. Chill in refrigerator about 30 mins.
While chilling, bring a saucepan of salted water to a boil. Add the asparagus and cook just until tender 1 - 2 mins. Drain and cool under cold running water, set aside.
In a large sauté pan, melt the butter with the olive oil over med-low heat. Add the leeks, seasoning with salt and pepper, cover and cook, stirring often, until tender about 10 mins. Add the corn during the final 2 minutes, let cool.
Set rack in oven to the lower third of the oven. Preheat oven to 425 degrees. In a large bowl, whisk the eggs and yolks to combine. Add the milk, cream and chives and whisk to blend. Season with 1/2 tsp salt, 1/4 tsp pepper and a dash of nutmeg.
Place the chilled tart shell on a baking sheet. Sprinkle about half the Gruyere cheese over the bottom. Spread the leeks and corn in an even layer, then spread the asparagus over. Place the baking sheet in the oven, and carefully pour the custard mixture into the tart shell. Sprinkle with the remaining Gruyere. Bake until the crust is golden brown and the custard is just set, about 35-40 mins. Let cool for at least 10 mins, then cut and enjoy!
Recipe adapted from: The Sono Baking Company Cookbook by John Barricelli
Original recipe and many more delicious recipes can be found in this cookbook, available here in my baking store: