Crust:
1¾ cups flour
¼ cup play yellow cornmeal
1½ tsp. kosher salt
½ cup cold unsalted butter, cubed
1 large egg
¼ cup buttermilk
Filling:
4 slices tomato (1/4” each), halved
2 tsp. kosher salt, divided
1¾ cups fresh corn kernels
1½ cups heavy whipping cream
5 large eggs
5 T. grated fresh Parmesan cheese, divided
5 T. grated Gruyere cheese
¼ tsp. ground black pepper
Garnish: chopped fresh chives, torn fresh basil
Directions:
For Crust. In food processor, pulse together flour, cornmeal, and salt. Add butter, and pulse until mixture is crumbly. Add egg and buttermilk; pulse until dough forms a ball. Turn out dough on to a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 1 hour or up to overnight. Preheat oven to 350 degrees. Let dough stand at room temperature until slightly softened, about 10 minutes. Ona lightly floured surface, roll dough to a 14” circle. Press into bottom and up sides of a greased/floured 11” tart pan (or 9” pie pan). Fold edges under and crimp. Pierce dough all over with a fork. Place tart pan on a baking sheet. With double parchment paper extending over edges, add pie weights. Bake until dough begins to set, about 20 minutes. Carefully remove paper and weights. Bake 5 minutes more. Let cook on wire rack for 15 minutes.
For Filling. Place tomato slices on several paper towels; sprinkle with 1/3 tsp. salt. Let stand for 1 hour. Pat tomatoes dry with paper towels. Spread corn in an even layer in prepared crust. Spread Gruyere cheese over corn. In a large bowl, whisk together cream, eggs, 4 T. parmesan cheese, pepper and remaining 1¾ tsp. salt. Pour onto corn. Arrange tomato slices in a circle on cream mixture; sprinkle with remaining cheese. Bake until center is set about 35 minutes in a tart plan – closer to 45 minutes in a pie pan. Let cool in pan on wire rack for 1 hour before serving. Garnish if desired.
Comment: This is like a very-light, summer quiche. Check timing for dough refrigeration, salted tomatoes, tart cooling time, etc.
