Creole tart with toasted corn, leek, and queso criollo in olive oil and oregano crust

Instructions

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   1. In a bowl, mix the all-purpose flour with 4 g of the salt and the dried oregano. Add the olive oil and gradually pour in the warm water, mixing until a soft dough forms. Knead for 2 to 3 minutes until smooth, shape into a disk, cover, and let rest for 15 minutes.

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   2. Preheat the oven to 390°F / 200°C. Lightly butter or oil a 9.5 to 10-inch tart pan.

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   3. Heat a large skillet over medium heat. Add the butter, onion, and leek with a pinch of salt. Cook for 6 to 8 minutes, stirring, until softened without too much browning.

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   4. Add the corn kernels and cook 5 minutes more, until some kernels become lightly toasted. Stir in the smoked paprika, black pepper, and the remaining salt. Mix well, turn off the heat, and let cool for 10 minutes.

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   5. In a large bowl, whisk the eggs with the heavy cream. Add the queso criollo and fresh parsley. Fold in the warm onion, leek, and corn mixture and stir until evenly combined.

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   6. Roll out the dough on a lightly floured surface into a circle about 12 inches wide. Line the tart pan, pressing into the base and sides. Prick the base with a fork.

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   7. Pour the filling into the crust and spread it evenly. Sprinkle the grated sardo-style cheese over the top.

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   8. Bake at 390°F / 200°C for 30 to 35 minutes, until the crust is cooked, the filling is set, and the top is golden.

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   9. Remove from the oven and let rest for 10 minutes before slicing so the filling can settle and the slices hold their shape.