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
40g natural yoghurt
100ml walnuts, toasted and ground
125 cold butter, grated
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.
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.
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.