Corn & Leek Tart

Recipe provided by Chef Crusco Catering in Austin, Texas


  • Pate Brisee Tart (Base Dough for the Apple Tart)
  • 1 cup Corn Bisque
  • 2 Eggs
  • 1/4 cup Cream
  • 1/4 cup Milk
  • 1 tbsp. Unsalted Butter
  • 2 tbsps. Evoo
  • 3 Leeks – cleaned and cut into 1/2 inch slices
  • 3 Garlic cloves – finely minced
  • 3 Ears of Corn – Cleaned, Blanched, Shocked and Kernels removed
  • 5 Slices Salami (optional) – sliced into 1/6 inch strips
  • 1/4 cup Pecorino Romano – finely grated
  • 1 cup Provolone – grated


  1. Make your Pate Brisee Tart dough, cook and set aside to cool while making the filling. FYI: You will only cook the dough through Step 7 right after using the the Blind Baking Technique.
  2. Hopefully you made Chef Crusco’s Corn Bisque and just have some leftover so you can omit several steps. If not, get to work!
  3. Preheat oven to 375 degrees. Mix the Corn Bisque with the eggs, cream, milk and season with salt/pepper. Set aside for later.
  4. Place the butter and evoo in a large saute pan on med-high heat. After preparing the vegetables, place the leeks into the pan and season with salt/pepper. Cook 3-4 minutes until sweating.
  5. Reduce the temperature to medium, add the garlic and cook another 1-2 minutes. Immediately add the fresh Corn and Salami.
  6. Season with salt/pepper again. Cook for 2 minutes until ingredients sweat and are warmed through. Take off heat and set aside.
  7. Remove the ingredients from the pan and place into the empty Tart Shell. Sprinkle the Pecorino Cheese all over the vegetables.
  8. Add the Corn-Egg-Milk mixture into the Tart all over the vegetables. Only fill it about 80% so it will not spill when cooking.
  9. Top the Tart with grated Provolone Cheese and place into the oven for 35-45 minutes or until the mixture sets and is golden brown.
  10. Remove the Tart from the oven and cool for 20-30 minutes before serving. The Tart can be used as an Hors d’ oeuvre or First course.
  11. To use as a First Course, slice the Tart into 8 portions and serve with an Arugula Salad and Pecorino Romano shavings.
  12. To use as an Hors d’oeuvre, slice into 16 portions and add a dollop of creme fraiche and chives to each slice…Enjoy!