Corn Custard with Pancetta Tart

This tart is like corn pudding with leeks, gruyere and pancetta.   Reminds me of our family Thanksgiving dinners when we were growing up.  Yum!

• ½  c butter, cold, diced
• 1 ½ c flour
• salt and pepper to taste
• ½ c cold water

Place the butter, flour, salt, and pepper in the bowl of a food processor and pulse until the mixture has the texture of coarse meal.   Add the water and pulse just until dough begins to form a ball.   Place the  dough on a floured board and form it into a disk.   Wrap the dough in plastic wrap and refrigerate for an hour.

Preheat oven to 400 degrees.

Place a tart pan, with a removable bottom, on a baking sheet lined with foil.

Line a plate with paper towels and set aside.

Remove the dough from the refrigerator and place on a floured board.  Roll the dough into a circle two inches larger than your tart pan.   Place the dough in the pan and press it into the groves.   Place wax paper on crust and fill with dry beans or pie weights.    Bake for ten minutes and then remove from the oven and set on a wire rake.  Once cool, remove the dry beans or pie weights.   Reduce heat to 375 degrees.

• 8 ozs pancetta, diced
• 2 T butter
• 3 leeks, white part only, rinsed and sliced
• 1 ½ c corn kernels
• 2 large eggs
• 1/2 c heavy cream
• salt and pepper to taste
• 1 c gruyere cheese, shredded

Place the pancetta in a skillet over medium heat and cook for seven minutes, stirring occasionally. With a slotted spoon, remove the pancetta to a bowl, reserving fat, and drain prepared plate.   Add butter and leeks to the pan and cook for seven minutes.   Stir in the corn and cook for one minute.  Remove the pan from heat.

Place the eggs, cream, salt and pepper in a medium bowl and whisk together.   Stir in three quarters cup of the cheese.  Stir in leek mixture and pancetta.  Pour the filling into the prebaked pie shell and sprinkle the remaining quarter cup cheese on top.  Bake for thirty five minutes until golden brown. Serve warm with a fresh garden salad.