| Preparation time | 50 min |
| Cooking Time | 50 min |
| Ready In | 1 h 20 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
Ingredients
Crust:1 3â„4 cups all-purpose flour, plus more for dusting1â„2 teaspoon fleur de sel1 stick cold, unsalted butter, cubed3 tablespoons cold lard, cubedIce waterFilling:4 ounces soft goat cheese1 tablespoon canola oil12 ounces Mexican chorizo, casings removed11â„2 cups grated fontina cheese1â„4 cup finely grated cotija cheese3 tablespoons chives, thinly sliced4 large eggs1 cup whole milk1 cup heavy cream
Directions
- Making the crust:
- Combine the flour and salt in the bowl of a food processor and pulse a few times to mix. Add the cold butter and lard to the flour mixture and pulse until large crumbs begin to form. Add ice water a few tablespoons at a time, pulsing, until the dough just comes together. Flatten the dough into a disk, wrap in plastic wrap and refrigerate at least 1 hour.
- Lightly flour a large surface and roll the dough into a 12-inch round. Transfer the dough to a 9-inch deep-dish fluted tart pan with a removable bottom, gently pressing it into the sides. Trim away the excess dough. Cover with plastic wrap and return it to the refrigerator. Chill for 30 minutes.
- Preheat the oven to 375 F. Put the tart pan on a baking sheet, line the dough with parchment paper and fill with pie weights or dried beans.
- Bake until the edge is lightly golden, about 20 minutes. Remove the weights and parchment and bake until golden, about 20 more minutes. Let cool slightly on a rack.
- Making the filling:
- Reduce the oven temperature to 350 F. Heat the canola oil in a large skillet over high heat until it begins to shimmer. Add the chorizo and break it into smaller pieces and cook through, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spatula and let cool slightly. Blot with another paper towel to absorb oil.
- Scatter the fontina, cotija, chives and chorizo over the crust.
- Whisk the eggs in a large bowl; add the milk and cream and whisk until smooth. Pour into the crust. Crumble goat cheese evenly on top.
- Bake until the crust is deep golden brown and the edge is set but the center still jiggles slightly, about 50 minutes. Cool at least 20 minutes before serving. Serve with pepper pesto.