Onion, sweet corn and mascarpone tart - Weekend Herb Blogging

This week’s Weekend Herb Blogging event is being host by Ulrike from the bilingual blog Kuchenlatein. Kalyn from Kalyn’s kitchen is the master mind of this great idea that has been going very successfully for the last two years. Every week it is hosted by a different blog host.This week I wanted to make a tart. I took the base from an old recipe favourite – with walnut. I also usesd buckwheat flour instead of normal flour. I do have to say that perhaps I ought to have mixed buckwheat with normal flour as I feel that the final result was not the best. I do list only normal flour in the ingredients as this base recipe has been tested and approved. I just love the filling of this tart as I have been getting so much corn at the moment. I lived for a long time in a part of Brazil where corn is very abundant, and we also had it in our diets: corn soup, corn sauce, corn croquettes, corn dessert..Corn is high in nutrients: vitamin B1 ( aids the digestion of carbohydrates), vitamin B5 (helps with physiological functions), vitamin C ( fights diseases), folate ( generation of new cells), rich in fiber..so many goodness in it. And it tastes just wonderful. You can use frozen corn here but I had my kernels taken straight from the cob.
It is thererefore a very seasonal recipe.And with a great green salad it constitutes a meal in itself.

Walnut tart ingredients – 6 of 10 cm tart tins
250g flour
40g natural yoghurt
100ml walnuts, toasted and ground
125 cold butter, grated
Cold water

Mix the flour, yoghurt and walnuts in a bown, then add the butter and mix it all with your fingertips until you have a crumb like texture. Start adding water bit by bit until you reach an uniform dough. Wrap with cling film and rest for 2 hours in the fridge.

Filling:
2 talblespoon olive oil
1 ½ cups sliced onions/leeks
1 ½ cups slightly cooked corn grains
3 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon pepper
1 cup mascarpone
½ cup heavy cream
2 large eggs at room temperature
3 tablespoon finely grated parmegianno cheese

To prepare the filling:

Heat the oil in a large skillet over medium-high heat. Add the onions 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.

To prepare the crust:
Take the dough out of the fridge and roll it in out. Distribute it among the six tart tins. Take it back to the fridge for 30 minutes.

Back to the filling:
In a medium-size bowl, beat together the mascarpone, cream and eggs until smooth, 1 to 2 minutes. Add to the onions and corn mixture and mix together until the ingredients are well blended. Transfer the filling into the crusts, and sprinkle lightly with the Parmesan. Bake for 20 - 25 minutes, until the filling is set. Allow to cool for 10 minutes before serving.

Serve it on a bed of greens.