Leek, Corn, and Mascarpone Tart

This is my version of the popular leek and French goat-cheese tart, but with the Italian flavors of mascarpone and basil.–Allysa Torey


There needn’t be just one tart for all at the table.  “I often like to make five or six 4-inch tarts instead of the one large tart,” says the author. “It’s a little more work rolling out the dough, but it’s fun to serve everyone their own individual tart.”

Leek, Corn, and Mascarpone Tart

Leek, Corn, and Mascarpone Tart
Allysa Torey

Prep 20 mins
Cook 1 hr
Total 1 hr 20 mins
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For the crust

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup solid vegetable shortening
  • 3 tablespoons ice water

For the filling

  • 2 tablespoons olive oil
  • 1 1/2 cups sliced leeks in 1/4-inch (6-mm) pieces (white and pale green parts only)
  • 1 1/2 cups fresh or frozen corn kernels
  • 3 tablespoons chopped basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup mascarpone
  • 1/2 cup heavy cream
  • 2 large eggs at room temperature
  • 3 tablespoons finely grated Parmigiano-Reggiano cheese


Make the crust

  • Preheat the oven to 350°F (175°C).
  • 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 until golden, 15 to 30 minutes.
  • Remove the crust from the oven and set aside. Raise the oven temperature to 375°F (190°C).

Make the leek, corn, and mascarpone 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 the cheese mixture 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 Parmigiano-Reggiano over the top.
  • Bake for 30 to 40 minutes, until the filling is set. Allow the leek tart to cool for 10 minutes before serving.
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Recipe Testers’ Reviews

Delicious! The corn kernels added a lovely sweetness and texture to the filling. My only recommendation would be to blind bake your crust until it has browned – if it is too pale, you’ll end up with a soggy bottom (eek!) because there’s a lot of moisture in the filling. I baked my crust longer than the recommended time, and wish I had blind-baked it longer. Regardless, the whole family loved it!

Originally published May 07, 2006


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