Modes

Ingredients

Crust

• 4 ounces all-purpose flour (approximately 1 cup minus 1 Tablespoon; 110g)
• 4 ounces whole wheat flour (approximately 1 cup minus 1 Tablespoon; 115g), plus extra for dusting
• 1/2 ounce sugar (1 Tablespoon; 15g)
• 1 teaspoon Kosher salt (4g, Diamond Crystal preferred)
• 6 ounces unsalted butter (approximately 12 Tablespoons; 170g), cold
• 5 ounces cold water (1/2 cup plus 2 Tablespoons; 140g)

Filling

• 1 large sweet potato, peeled and diced
• 1 green chile, roasted, peeled, seeded, and cut into long strips
• 4 ounces fresh goat cheese, crumbled
• 1 ½ cups half-and-half
• 2 eggs
• 1/8 teaspoon ground nutmeg
• 1 teaspoon Kosher salt
• freshly ground black pepper, to taste

Instructions

Prepare the Dough

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, and salt.

Cut the butter into 1/2-inch cubes (important to prevent fast melting) and toss with the flour mixture to coat.

Using your fingertips, flatten each cube of butter—no need for rubbing or cutting.

Stir in the cold water, then knead the dough against the sides of the bowl until it forms a shaggy ball.

Check the dough temperature with a thermometer; it should be between 65–70°F (18–21°C). If it's warmer, refrigerate briefly before proceeding.

Roll and Fold

On a generously floured work surface, roll the dough into a rough 10- by 15-inch rectangle.

Fold the 10-inch sides toward the center, then fold the packet like a book. Fold once more in half to form a thick block. Divide the dough in half with a sharp knife or bench scraper.

Shape the Crust

Roll one piece of dough into a 14-inch circle, using as much flour as needed for dusting.

Drape the dough over a false-bottom tart pan, lifting gently by hand. Use a pastry brush to dust off excess flour, ensuring the dough nestles into the pan's corners.

Trim the edges with scissors or kitchen shears, leaving a 1/2-inch overhang. Fold the overhang over itself to create a thick border sitting atop the pan rim.

Wrap the dough in plastic wrap and refrigerate for at least 2 hours or up to overnight.

Blind Bake the Crust

Adjust the oven rack to position #3 in a Wolf Convection oven. Preheat to 350°F in Bake mode.

Line the chilled tart shell with a large sheet of aluminum foil, pressing it to conform to the pan's shape. Add a second sheet if needed for full coverage.

Fill the shell to the brim with sugar, transfer it to a half sheet pan, and bake until set and golden around the edges, about 60–75 minutes.

Carefully transfer the sugar to a heat-safe bowl and let it cool. If needed, bake the crust for a few more minutes to brown the bottom. Cool the crust to room temperature.

Steam the Sweet Potatoes

Spread the diced sweet potatoes on a perforated pan for the Wolf Convection Steam oven and place in rack position #2. Set the oven to Steam at 210°F and cook for 9 minutes. Remove and let cool to room temperature.

Prepare the Filling

Preheat the Wolf Convection oven to 350°F in Convection mode with the rack in position #3, or the Wolf Convection Steam oven to 330°F in Convection Humid mode with the rack in position #2.

Assemble the Tart

Spread the cooled sweet potatoes evenly across the bottom of the pre-baked shell in a single layer.

Arrange the green chile strips over the sweet potatoes, then scatter the goat cheese over the shell.

Prepare the Custard

In a small bowl, whisk together the half-and-half, eggs, nutmeg, kosher salt, and a few grinds of black pepper until smooth. Pour the custard mixture into the shell over the filling.

Bake the Tart

Place the filled shell on a baking sheet and transfer it to the preheated oven.

Bake for 30 minutes, then check for doneness. The center 2 inches of the tart should have a slight jiggle. Once done, remove the tart from the oven and cool on a rack for 10 minutes before serving.