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1
Combine the flour and salt in a food processor and pulse a few times.
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2
Scatter the butter and lard over the top of the flour and pulse until the mixture forms large crumbs.
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3
Add the water, a few tablespoons at a time, and pulse until the dough just comes together.
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4
Divide into 2 equal pieces, flatten each half into a disk, wrap in plastic and refrigerate until chilled through, at least 1 hour.
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5
On a lightly floured work surface, roll 1 of the disks into a 16-inch round.
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6
(Reserve the other disk for another purpose.
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7
It will keep in the freezer, double wrapped in plastic wrap then single wrapped in foil for up to 4 months.)
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8
Fit the dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides.
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9
Using a sharp knife, trim the dough evenly with the edge of the pan.
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10
Cover with plastic wrap; and chill until firm, about 20 minutes.
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11
Preheat the oven to 375 degrees F.
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12
Put the tart pan on a baking sheet, line the dough with parchment and fill with pie weights or dried beans.
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13
Bake until lightly golden brown, about 20 minutes.
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14
Remove the weights and paper and continue baking until golden brown, about 10 minutes longer.
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15
Let cool slightly (not all the way) on a baking rack.
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16
Put the jalapenos, cilantro, garlic, pine nuts and oil in the bowl of a food processor fitted with a metal blade.
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17
Pulse until the mixture has a pesto-like consistency; you want a bit of texture.
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18
Add the cheese and salt and pepper, to taste, and pulse a few times to distribute the cheese.
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19
Preheat oven to 350 degrees F.
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20
Heat the oil in a large saute pan over high heat until it begins to shimmer.
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21
Add the chorizo and cook until golden brown.
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22
Remove with a slotted spoon to a plate lined with paper towels.
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23
Let cool slightly.
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24
Scatter the fontina, Cotija, green onions, chorizo and thyme over the warm tart shell.
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25
Whisk the eggs in a large bowl.
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26
Add the milk and cream and whisk until smooth.
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27
Pour into the shell and evenly distribute the goat cheese over the top.
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28
Bake until the crust is deep golden brown and the center is almost set (still slightly jiggles) but the sides are set, about 40 to 50 minutes.
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29
Let sit at room temperature for at least 20 minutes before serving.
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30
Cut into wedges and drizzle jalapeno pesto over the top.
