• Preheat the oven to 375°.
• Coat a 9.5-inch tart pan liberally with cooking spray.

Polenta Crust

• If using a fresh ear of corn, cut the kernels off the cob. If using frozen corn, make sure it is thawed.
• Bring 2¼ (530ml) of water to boil. Add 1 tablespoon of butter, ¾ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to the boiling water.
• In a slow steady stream, add the polenta to the boiling water, while continuing to whisk. When all the polenta has been added to the boiling water, turn the heat down to medium.
• Add the corn to the polenta and continue to stir. After 5 minutes, remove the pan from the heat.
• Stir in 1 cup of shredded asiago cheese until completely combined.
• Pour the polenta into the prepared tart pan and set it aside to cool while you prepare the tart ingredients.

Prepare tart ingredients

• Peel the red potatoes and cut them into ½-inch dice.
• Place a nonstick skillet over medium heat and add 1½ tablespoon of olive oil.
• When the oil is hot, add the potatoes with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
• Pan fry the potatoes until they are brown and crispy, about 15 minutes. Remove the potatoes from the skillet to cool.
• While the potatoes are browning, press the cooked polenta into the prepared pan. You want to press the sides so that the crust is higher than the edge of the pan. The height of the sides will be 1 ¼ inch which is ¼-inch higher than the pan. Make sure to press the polenta flat into the base of the pan and create a 90° edge at the bottom of the inside edge. This is to avoid a sloping side.
• Cut the 4 green onions into 1-inch pieces. Using the same skillet, add the onions, and over medium-high heat, sear the onions lightly. There should be some oil in the pan leftover from cooking the potatoes. It takes about 6 minutes to cook the onions.
• Place the tart pan on a sheet pan and place it in the oven to blind bake for 20-25 minutes. The crust should feel somewhat dry but not completely crispy.

Assemble tart filling

• Combine 2 whole eggs and 1 egg yolk in a medium-sized bowl. Whisk until completely mixed.
• Add the heavy cream, whole milk, kosher salt, and ground black pepper. Whisk until the ingredients are completely incorporated.
• Add the browned potatoes, the seared green onions, and 1 cup of shredded asiago cheese to the bowl, mixing to distribute the ingredients.
• Pour the filling into the prepared crust, distributing the ingredients evenly.
• Shred the ham into smaller pieces and add to the tart. I bunch the shreds and place them into the tart. Evenly distribute the ham throughout the tart.
• Place the sheet pan in the oven. Bake the tart for 30 minutes, until the top of the tart is lightly browned and set. Let the tart cool for 20 minutes before you try to cut it.

Sundried Tomato Pesto

• Add an 8.5 ounce jar of julienne-cut sundried tomatoes (including the oil from the jar.), walnuts, and parmesan cheese into a blender jar. Process for 20-30 seconds until the tomatoes and walnuts are somewhat chopped.
• Add ½ cup of loosely packed basil and 1 tablespoon of lemon juice to the blender. Process for 30 seconds. If the mixture is so thick the blender can't process the ingredients, add 1 tablespoon of water at a time until you get the consistency you prefer.
• Adjust seasoning with kosher salt and ground black pepper.
• Serve a dollop of pesto with each slice of the tart.