Name: Corn and Scallion Tart
Yield: 8 Servings
Ingredients: ¼ cup semolina or all-purpose flour; ¾ teaspoon kosher salt; 1 ¼ cups all-purpose flour, plus more for surface; ¾ cup (1 ½ sticks) chilled unsalted butter, cut into pieces; 1 medium Anaheim or poblano chile, seeds removed; 2 tablespoons unsalted butter; 1 garlic clove, finely chopped; 2 cups fresh corn kernels (from about 3 cobs) or frozen, thawed; Kosher salt, freshly ground pepper; 2 bunches scallions, thinly sliced (about 2 cups); 1 large egg; 3 large egg yolks; 1 cup heavy cream; 6 ounces white cheddar, grated (about 2 cups); A 9"-diameter springform pan

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Alex Lau

Because it’s equally good at room temperature, this is a great make-ahead recipe for brunch or a lazy lunch.

Recipe notes