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1
Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
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2
To make the crust, combine the cornmeal, flour, salt, and sugar in a food processor and pulse until mixed.
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3
Cut the butter into 1/2-inch cubes and add a few at a time to the processor, pulsing until the butter pieces are the size of a small pea.
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4
With the machine running, gradually add the olive oil until incorporated, then add 6 tablespoons of the ice water.
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5
If dough is still too dry to come together, add more water just until the dough pulls away from the sides of the bowl and forms a ball.
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6
Do not overwork the dough!
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7
Roll into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
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8
To make the filling, quarter the fennel bulb lengthwise.
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9
Cut out and discard the core, then cut each quarter into 1/4-inch-thick lengthwise slices.
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10
Cut the chard leaves into fine shreds.
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11
Slightly crush the fennel seeds with a large chefs knife or in a mortar.
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12
Toss the sliced fennel in 2 tablespoons of the olive oil and 1/2 teaspoon salt.
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13
Spread on a rimmed baking sheet, add the white wine, and roast in the oven until tender and slightly caramelized, about 25 minutes.
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14
Tear the mushrooms lengthwise into bite-sized pieces.
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15
Toss with 3 tablespoons of the olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, add the crushed fennel seeds, then repeat the roasting process as with the fennel.
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16
Add the chard leaves to the roasted mushrooms, toss, and return to the oven to cook until the chard is wilted, 5 to 7 minutes.
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17
Remove from the heat and let cool.
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18
Add the nutmeg and lightly salt and pepper.
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19
Remove from the heat and set aside to cool slightly.
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20
Increase oven or cooker temperature to 400F.
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21
Roll the dough between 2 sheets of plastic wrap or parchment paper to a 13-inch-diameter round that is 1/8 inch thick.
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22
Fit the dough into an 11-inch tart pan with a removable bottom.
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23
Prick the dough with a fork on the bottom and sides and prebake for 12 minutes.
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24
Remove from the oven and let cool for 5 to 10 minutes before adding the filling.
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25
Whisk together the eggs, egg yolk, milk, and cream, and 1/2 teaspoon salt in a bowl.
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26
Place the tart pan on a baking sheet.
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27
Line the prebaked shell with the mushroom-chard mixture and top with the roasted fennel.
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28
Sprinkle with half of the cheese, then pour the custard over the mixture.
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29
Top with the remaining cheese and bake until set and golden, 25 to 35 minutes.
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30
Let cool on a wire rack for 15 minutes.
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31
Remove from the tart pan, cut into wedges, and serve.
