Rustic Grilled Vegetable Tart

• 1 large ear of corn, shucked
• 2 plum tomatoes, halved lengthwise and seeded
• 2 scallions, trimmed
• 1 tablespoon vegetable oil
• 1 refrigerated ready-to-roll piecrust (from a 14.1 oz pkg), or 1 recipe Piecrust
• 3/4 cup shredded dill Havarti cheese
• 1/8 teaspoon salt
• 3 eggs
• 1 egg yolk
• 1/2 cup heavy cream
• 1 tablespoon grainy mustard
• Dill for garnish (optional)
• Piecrust
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) well chilled unsalted butter,
• 1/4 cup vegetable shortening,

1. 1. Heat grill to medium-high. Brush corn, tomatoes and scallions with oil and place on grill. Grill corn 8 to 10 minutes, until lightly charred, turning often. Meanwhile, grill tomatoes and scallions about 3 minutes, turning once until lightly charred. Chop tomatoes and scallions; cut kernels from cob.
2. 2. Heat oven to 450 degrees . On a well-floured surface, roll crust into a 17 x 7-inch rectangle and fit into a 131/2 x 41/2-inch rectangular tart pan with removable bottom. Prick bottom and sides of crust with fork. Line with foil; fill with pie weights or dry beans.
3. 3. Bake at 450 degrees for 10 minutes. Remove from oven, remove foil and weights, and lower temperature to 350 degrees .
4. 4. Toss together Havarti, corn, tomatoes and scallions; season with salt. Scatter over bottom of tart. Whisk together eggs, egg yolk, cream and mustard. Pour over corn and tomato mixture.
5. 5. Place tart pan on a baking sheet. Bake at 350 degrees for 55 to 65 minutes or until a knife inserted near center comes out clean. Remove to a wire rack and cool 15 minutes before removing side of tart pan.
6. Piecrust
7. 6. In the bowl of a food processor, pulse 1 1/4 cups all-purpose flour and 1/2 tsp salt until combined. Add 1/4 cup (1/2 stick) wellchilled unsalted butter, cut into small pieces, and 1/4 cup well-chilled vegetable shortening, cut into pieces. Pulse a few times until mixture resembles coarse cornmeal. Gradually add 4 tbsp cold water while pulsing. Pulse until mixture just begins to come together. Form into a ball and flatten into a disk. Wrap tightly in plastic and chill for at least 1 hour.
8. Note:
9. 7. If using for Rustic Grilled Vegetable Tart, form into a rectangular shape before chilling.

corn, tomatoes, scallions, vegetable oil, roll, dill, salt, eggs, egg yolk, heavy cream, grainy mustard, flour, salt, butter, vegetable shortening

Taken from www.epicurious.com/recipes/member/views/rustic-grilled-vegetable-tart-52899451 (may not work)