For the crust:
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon fine sea salt
- 1 stick cold unsalted butter, cubed
- 3 tablespoons cold lard, cubed
For the jalapeno pesto:
- 6 jalapeno peppers
- 1 1/2 cups packed fresh cilantro
- 1 clove garlic, chopped
- 3 tablespoons pine nuts
- 1/2 cup extra-virgin olive oil
- 1/4 cup grated parmigiano-reggiano cheese
- Kosher salt and freshly ground pepper
For the filling:
- 4 ounces soft goat cheese
- 1 tablespoon canola oil
- 1/2 pound Mexican chorizo, casings removed
- 1 1/2 cups grated fontina cheese
- 1/4 cup finely grated cotija cheese
- 2 to 3 scallions, thinly sliced
- 2 teaspoons chopped fresh thyme
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
Make the crust: Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the flour and pulse until the mixture forms large crumbs. Add 1/3 cup ice water a few tablespoons at a time, pulsing, until the dough just comes together. (Pulse in up to 2 more tablespoons ice water if the dough is too crumbly.) Flatten the dough into a disk, wrap in plastic wrap and refrigerate until chilled, at least 1 hour.
Transfer the dough to a lightly floured surface and roll out into a 12-inch round. Fit the dough into a 10-inch deep-dish fluted tart pan with a removable bottom, gently pressing it into the sides; trim the excess dough. Cover with plastic wrap and chill until firm, about 20 minutes.
Meanwhile, make the pesto: Preheat the broiler. Put the jalapenos on a baking sheet and broil, turning, until charred, about 5 minutes. Remove the stems and seeds. Pulse the jalapenos, cilantro, garlic, pine nuts and olive oil in a food processor until the mixture has a pesto-like consistency. Add the parmigiano, and salt and pepper to taste; pulse a few more times. Cover and refrigerate until ready to serve.
Preheat the oven to 375 degrees 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.
Meanwhile, make the filling: Reduce the oven temperature to 350 degrees F. Put the goat cheese in the freezer for 10 minutes (this makes it easier to slice). 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 with a wooden spoon; cook until golden brown, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon and let cool slightly. Slice the frozen goat cheese into 1/2-inch-thick rounds.
Scatter the fontina, cotija, scallions, chorizo and thyme over the crust. Whisk the eggs in a large bowl; add the milk and cream and whisk until smooth. Pour into the crust and arrange the goat cheese evenly on top. Bake until the crust is deep golden brown and the edge is set but the center still jiggles slightly, 40 to 50 minutes. Let cool at least 20 minutes before serving. Cut into wedges and serve with the jalapeno pesto.
Photograph by Johnny Miller