Ingredients

Crust

• 4 ounces all-purpose flour (about 1 cup minus 1 Tablespoon; 110g)

• 4 ounces whole wheat flour (about 1 cup minus 1 Tablespoon; 115g), plus more for dusting

• 1/2 ounce sugar (1 Tablespoon; 15g)

• 1 teaspoon (4g) Diamond Crystal Kosher salt

• 6 ounces unsalted butter (about 12 Tablespoons; 170g), cold

• 5 ounces cold tap 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’s cheese, crumbled

• 1 1/2 cups half-and-half

• 2 eggs

• 1/8 teaspoon ground nutmeg

• 1 teaspoon Kosher salt

• freshly ground black pepper

Instructions

Dough

Whisk the all-purpose flour, whole wheat flour, sugar, and Kosher salt together in a medium bowl. Cut the butter into 1/2-inch cubes (this size is important, as smaller pieces will melt too quickly) and toss with the flour mixture to break up the pieces. Using your fingertips, press each cube flat—that’s it! No rubbing or cutting. Stir in the water, then knead the dough against the sides of the bowl until it comes together in a shaggy ball. The dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding.

On a generously floured work surface, roll the dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides toward the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. The dough temperature should still be somewhere between 65 and 70°F; if not, refrigerate briefly before proceeding.

Using as much flour as needed for dusting, roll one piece into a 14-inch circle and drape it across a false-bottom tart pan; it will be easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle the dough into the corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1/2 inch all around. Fold the overhang over itself to create a thick border that sits atop the rim of the pan. Wrap with plastic and refrigerate for at least 2 hours and up to overnight.

Adjust the oven rack to position #3 in the Wolf Convection oven and preheat to 350°F in Bake mode. Line the chilled tart shell with a large sheet of aluminum foil, pressing so it conforms to the curves of the plate (a second sheet may be needed for full coverage). Fill to the brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes. Fold the long sides of the foil toward the middle, gather the short sides, and use both hands to carefully transfer the sugar to a heat-safe bowl. Let the sugar cool to room temperature. If needed, continue baking the crust a few minutes more to brown the bottom. Cool to room temperature.

Filling

Spread the diced sweet potatoes on the perforated pan for the Wolf Convection Steam oven and place in rack position #2. Set the oven to Steam/210°F and cook for 9 minutes. Remove from the oven and cool to room temperature. Preheat a Wolf Convection oven in Convection mode to 350°F with a rack in position #3, or preheat the Wolf Convection Steam oven in Convection Humid mode to 330°F with a rack in position #2.

When cool, spread the sweet potatoes across the bottom of the prebaked shell in a single layer. Arrange the strips of green chile over the potatoes, then scatter the goat’s cheese across the shell.

In a small bowl, whisk together the half-and-half, eggs, nutmeg, Kosher salt, and a few grindings of black pepper. When smooth, pour the custard into the shell. Place the filled shell on a baking sheet and transfer to the preheated oven. In either oven, set a timer for 30 minutes and check at that time. Look for a slight jiggle in the center 2 inches of the tart. Once achieved, remove from the oven and cool on a rack for 10 minutes before serving.