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1
Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor.
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2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Blend in water by tablespoonfuls until mixture forms moist clumps.
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4
Gather dough into ball; flatten into disk.
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5
Wrap dough in plastic and refrigerate 1 hour.
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6
(Can be prepared 1 day ahead.
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7
Keep refrigerated.
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8
Let dough soften slightly at room temperature before using.)
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9
Preheat oven to 375F.
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10
Lightly butter 11-inch-diameter tart pan with removable bottom.
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11
Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps.
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12
Place pan on heavy baking sheet.
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13
Bake until crust is set and edges begin to brown, about 20 minutes.
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14
If crust cracks, gently press small bits of reserved dough into cracks.
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15
Transfer pan to rack and cool.
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16
Char chilies over gas flame or under broiler until blackened on all sides.
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17
Seal in paper bag and let stand 10 minutes.
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18
Peel, seed and chop chilies.
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19
Preheat oven to 375F.
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20
Sprinkle Gruyere and mozzarella over bottom of crust.
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21
Sprinkle chilies over cheese.
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22
Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well.
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23
Pour into crust.
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24
Sprinkle with Colby cheese.
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25
Bake tart until filling is golden brown and set, about 25 minutes.
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26
Transfer to rack and cool slightly.
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27
(Can be prepared 8 hours ahead.
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28
Cover and refrigerate.
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29
Bring to room temperature before serving.)
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30
Serve warm or at room temperature.
