Instructions: Make the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.

To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

On a lightly floured surface, roll dough less than 1/8-inch thick. Use a 5-inch fluted cookie cutter to cut into rounds. Fit into five 4-inch nonstick tart pans. Transfer to refrigerator to chill for 30 minutes.

Preheat oven to 375 degrees. Heat oil in a large nonstick skillet over high heat. Add leek, and cook, stirring, until translucent but not brown, about 1 minute. Add corn, and season with thyme, salt, and pepper. Cook, stirring frequently, until cooked through, about 5 minutes.

Divide half the cheese evenly between the pans. Sprinkle with corn mixture, then top with remaining cheese. In a medium bowl, whisk together milk, cream, eggs, and egg yolk. Season with nutmeg, salt, and pepper. Divide evenly among pans. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before serving.

This recipe yields 5 four-inch tarts.

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