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This savory cheesy custard tart is loaded with summer corn and one of my favorite savory ingredients—roasted Hatch green chiles from New Mexico.

Don’t go calling this tart a quiche, though. When I think of the texture of a quiche filling, I think of something distinctly eggy and a bit spongy. The texture of this filling is much more like a savory custard. If you are familiar with the classic Chinese steamed egg or Japanese chawanmushi, this is more like that. Compared to quiche, the filling of this savory tart is so silky and creamy and delicate. This is because the filling has a much higher cheese to egg ratio than a quiche would. I actually use the base recipe for this filling—which combines ricotta, goat cheese, and some sort of shredded block cheese like cheddar, with egg—all the time to make various savory tarts, but this combination of fresh corn and roasted Hatch chiles was so good that it finally motivated me to type up the recipe so that others could enjoy it too.

There is just something about these two ingredients together that tastes like summer to me and is so satisfying; maybe it’s how the sweetness of the corn balances with the smoky spicy flavor of the chiles? I don’t know how to explain it but I love it. Last year, I was lucky enough to visit Hatch, New Mexico right during the season for their famous green chiles. The big green chiles gleamed in the sun while sitting in big baskets and the smell of the fresh chiles tumbling in huge roasting machines was everywhere, and I had the best cheeseburger of my life—the Hatch Green Chile Cheeseburger from Sparky’s. And of course I picked up a big jar of the roasted chile peppers to bring home. I’ve been hoarding that jar until last week when I finally decided that this tart would be worth opening it up for. (Real Hatch chiles are very limited in season and availability but you can definitely sub with those canned roasted green chiles that are common to any US grocery store. Note that the ones from the Hatch Chile Company are not necessarily made from the variety grown in Hatch, NM but they are a good substitute.)

I decorated my green chile and corn tart with calendula and borage flowers, as well as some chives and cilantro. You can see what the unbaked version looked like below. Feel free to skip this elaborate decorating step and simply reserve a little bit of extra corn to sprinkle on top, along with a few cilantro leaves.

Ingredients

1 sheet ready-made pie dough, room temp
1 egg yolk, beaten, for crust eggwash (optional)
1 ear corn, husked
1/2 cup ricotta, drained of excess water
1/4 cup goat cheese, room temp
3 eggs
1–3 dashes habanero hot sauce (optional)
1/4 cup canned roasted green chilies, drained
3/4 packed cup sharp cheddar, grated
cilantro leaves, for decorating
edible flowers, for decorating (optional)
olive oil (optional)

Procedure

Preheat oven according to the instructions on the box of your ready-made pie dough. Press pie dough into a 9-inch tart pan with a removable bottom. Chill in the freezer for 3–5 minutes. Dock the dough with a fork. Brush with eggwash if desired for a more shiny, darker crust. Then bake according to the package instructions for a blind-baked crust, using pie weights if required in the instructions.

In the meantime, prepare the filling of the tart:

Bring a pot of water to a boil. Boil the corn for 5 minutes, or until tender. (If desired, use a culinary blowtorch or gas stove to char the surface of the corn to give it a more roasted flavor.) Cut kernels from the corn cob and set them aside.

In a large mixing bowl, whisk together ricotta, goat cheese, eggs, and hot sauce (if using). Fold in the majority of the corn kernels, keeping just a small amount aside for the end. Fold in green chiles and half of the shredded cheese.

Remove crust from oven when it is blind-baked. Set the oven to 350°F.

Sprinkle the remaining shredded cheese into the prepared crust. Pour the prepared filling on top and make sure the surface is even and smooth.

Working quickly the prevent the crust getting soggy, place cilantro leaves* onto the surface of the filling and sprinkle on the remaining corn. Bake at 350°F for 30 minutes or until the filling is soft but set. Allow to rest of 10 minutes before cutting and serving.

*If decorating with edible flowers, maximize contact with the filling as you press them into the tart. Brush them with olive oil to help preserve their shape and color.