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1
To make the tart, combine the flour and salt in a food processor and pulse a few times to combine.
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2
Scatter the butter over the top of the flour and pulse until the mixture resembles coarse meal, 6 to 8 pulses.
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3
With the machine running, add 4 tablespoons ice water in a slow, steady stream through the feed tube.
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4
Pulse until the dough holds together without being wet or sticky.
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5
To test, squeeze a small amount together: If it holds together, it is ready.
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6
If it is crumbly, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
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7
Form the dough into a flat disk, cover with plastic wrap, and refrigerate until cold, at least 1 hour and up to 24 hours.
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8
Roll out the dough to a 12-inch round on a floured surface.
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9
Transfer to a 9-inch tart pan with a removable bottom.
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10
Trim the dough overhang to 1 inch.
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11
Fold the overhang in and press, forming a doublethick high-standing side.
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12
Pierce the crust all over with a fork.
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13
Freeze the crust for 30 minutes and up to 1 month.
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14
Position a rack in center of oven and preheat the oven to 400F.
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15
Bake the crust on a baking sheet, piercing with a fork if the crust bubbles in places, until light golden brown, about 20 minutes.
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16
Remove from the oven, keeping the crust on the baking sheet, and let cool slightly.
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17
Reduce the oven temperature to 350F.
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18
Heat the oil in a medium saute pan over high heat.
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19
Add the corn, season with salt and pepper, and cook until the corn is light golden brown and tender, about 5 minutes.
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20
Let cool slightly.
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21
Whisk together the eggs and cream cheese in a medium bowl until smooth.
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22
Whisk in the cream, corn, and collard greens and season with salt and pepper.
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23
Pour into the prepared tart shell and bake until the sides of the filling are slightly puffed and the center still jiggles slightly, about 40 minutes.
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24
Remove the tart from the oven and let cool at room temperature for at least 15 minutes before serving.
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25
The tart can be served hot or at room temperature.
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26
To make the barbecue sauce for the lamb chops, whisk together the mustard, ketchup, molasses, honey, maple syrup, and vinegar in a small bowl and season with salt and pepper.
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27
Cover and let sit at room temperature for at least 30 minutes or refrigerate for up to 2 days.
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28
Bring to room temperature before serving.
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29
Preheat the grill to high or heat a grill pan over high heat.
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30
Pour half of the barbecue sauce into a serving bowl and set aside.
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31
Season the lamb on both sides with salt and pepper and brush liberally with some of the rest of the sauce.
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32
Place the chops on the grill and cook until golden brown and slightly charred, 3 to 4 minutes.
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33
Brush with more of the sauce, turn the chops over, and continue grilling to medium, 2 to 3 minutes more, brushing the top with more of the sauce.
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34
Remove the chops from the grill, brush with some of the reserved sauce, and let rest for 5 minutes.
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35
Serve 1 chop per person with a slice of corn and collard green tart and the reserved sauce on the side.
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36
Garnish with parsley oil if desired.
