Heat grill to medium-high. Brush corn,
tomatoes and scallions with oil and
place on grill. Grill corn 8 to 10 minutes,
until lightly charred, turning often.
Meanwhile, grill tomatoes and scallions
about 3 minutes, turning once until
lightly charred. Chop tomatoes and
scallions; cut kernels from cob.
Heat oven to 450°. On a well-floured
surface, roll crust into a 17 x 7-inch
rectangle and fit into a 13½ x 4½-inch
rectangular tart pan with removable
bottom. Prick bottom and sides of crust
with fork. Line with foil; fill with pie
weights or dry beans.
Bake at 450° for 10 minutes. Remove
from oven, remove foil and weights, and
lower temperature to 350°.
Toss together Havarti, corn, tomatoes
and scallions; season with salt. Scatter
over bottom of tart. Whisk together eggs,
egg yolk, cream and mustard. Pour over
corn and tomato mixture.
Place tart pan on a baking sheet. Bake at
350° for 55 to 65 minutes or until a knife
inserted near center comes out clean.
Remove to a wire rack and cool 15 minutes
before removing side of tart pan.
In the bowl of a food processor, pulse
1 1/4 cups all-purpose flour and ½ tsp salt
until combined. Add 1/4 cup (1/2 stick) wellchilled
unsalted butter, cut into small
pieces, and 1/4 cup well-chilled vegetable shortening, cut into pieces. Pulse a few times until mixture resembles coarse
cornmeal. Gradually add 4 tbsp cold
water while pulsing. Pulse until mixture
just begins to come together. Form into a
ball and flatten into a disk. Wrap tightly in
plastic and chill for at least 1 hour.
If using for Rustic Grilled Vegetable
Tart, form into a rectangular shape