Because it’s equally good at room temperature, this is a great make-ahead recipe for brunch or a lazy lunch.
Recipe information
Yield
8 Servings
Ingredients
Crust
¼
¾
1
¾
Filling and assembly
1
2
1
2
2
1
3
1
6
special equipment
Preparation
Crust
Step 1
Pulse semolina flour, salt, and 1 ¼ cups all-purpose flour in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Drizzle in ½ cup ice water and pulse until a shaggy dough comes together (some pieces of butter should be visible).
Step 2
Transfer to a lightly floured surface and lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
Step 3
DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
Filling and assembly
Step 4
Roll out dough on a lightly floured surface to an 11" round. Transfer to springform pan. Lift up edges and allow dough to slump down into pan; chill while you prepare filling.
Step 5
Preheat oven to 375°. Roast chile over a gas flame, turning occasionally, until blackened in spots and and blistered all over. Transfer to a small bowl, cover with plastic wrap, and let sit 20 minutes. Peel and seed pepper; chop. (Alternatively, chile can be roasted on a baking sheet under the broiler, turning occasionally. Reduce oven temperature to 375° after chile is charred.)
Step 6
Heat butter in a large skillet over medium-high heat. Add garlic and corn; season with salt and pepper and cook, tossing occasionally, until corn is crisp-tender, about 4 minutes.Stir in scallions and chile; remove from heat.
Step 7
Whisk egg, egg yolks, and cream in a medium bowl; season with salt and pepper. Scatter cheese over crust, top with corn mixture. Pour custard over and fold excess crust over, overlapping slightly.
Step 8
Place pan on a rimmed baking sheet and bake tart until crust is golden brown and filling is puffed and set (it should not jiggle at all), 60–70 minutes. Transfer pan to a wire rack and let tart cool slightly before unmolding.
Step 9
DO AHEAD: Tart can be baked 1 day ahead. Let cool; cover and chill. Rewarm slightly or bring to room temperature before serving.