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1
On a lightly floured surface, roll out dough to a 13-inch round, about 1/4 inch thick.
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2
With a dry pastry brush, sweep off excess flour; fit dough into a 10-inch round flan ring or a tart pan with a removable bottom, pressing into the edges.
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3
Using a rolling pin or a sharp paring knife, trim the dough flush with the edge of the pan.
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4
Chill shell until firm, about 30 minutes.
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5
Meanwhile, preheat the oven to 375F.
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6
Line chilled shell with parchment paper, leaving a 1-inch overhang.
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7
Fill with pie weights or dried beans.
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8
Bake 30 to 40 minutes.
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9
Remove weights and parchment; continue baking until tart shell is golden brown all over, 10 to 15 minutes more.
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10
Cool completely on a wire rack.
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11
Heat olive oil in a large nonstick skillet over medium heat.Add mushrooms, and cook until they start to give off moisture, 2 to 3 minutes.
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12
Add the onion and cook, stirring occasionally, until softened and translucent, 2 to 3 minutes.
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13
Stir in the corn and the chives and cook, 1 to 2 minutes more.
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14
Remove filling from heat and season with salt and pepper; stir to combine.
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15
Set filling aside.
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16
In a bowl, whisk together milk, cream, and eggs; season with salt and pepper.
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17
Pour mushroom filling into cooled tart shell.
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18
Place tart on a rimmed baking sheet; pour in milk mixture.
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19
Bake, rotating the sheet halfway through, until custard is set in the center, 20 to 25 minutes.
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20
Cool slightly on a wire rack.
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21
Garnish with chives, and serve warm or at room temperature.
