Corn, Green Chile and Cheddar Cornmeal Tarts

Steps

1. Thaw the frozen corn kernels in a colander, then pat them dry with a towel.
2. Preheat the oven to 375°F (190°C) and set out two 9-inch tart or pie pans.
3. Make the crust: in a bowl, whisk the flour, cornmeal and half of the salt. Stir in the melted butter and the cold water until the mixture looks like damp sand and holds together when squeezed.
4. Divide the crust mixture in half. Press each half evenly over the bottom and up the sides of one pan, using a flat-bottomed cup to firm it. Prick the bottoms with a fork.
5. Bake the crusts for 15 minutes, until set and just starting to color at the edges. Lower the oven to 350°F (175°C).
6. While the crusts bake, make the custard: whisk the eggs, milk, cumin, black pepper and the remaining half of the salt in a large bowl.
7. Stir the thawed corn kernels, drained green chiles, green onion and half of the cheddar into the custard.
8. Divide the filling evenly between the warm crusts, then scatter the remaining half of the cheddar over the tops.
9. Bake for 35 to 40 minutes, until the centers barely jiggle, the tops are golden and the filling reaches 160°F (71°C).
10. Cool the tarts on a rack for at least 30 minutes so the custard sets, then sprinkle with the cilantro and cut each tart into 6 slices.