Rhonda's Tomato, Corn and Cheese Tart

Ingredients

• pie dough for a single crust pie, rolled thin, fitted into a 12-inch tart pan and chilled for 30 minutes
  
• 1 1/2 pounds ripe tomatoes - halved grape/cherry tomatoes or cored and sliced larger tomatoes
  
• 1 ear's-worth fresh corn kernels, raw or cooked
  
• 1/3 cup plus 3 T fresh basil leaves, divided
  
• 1/3 cup scallions, chopped fine
  
• 5 cups grated cheese (sharp Cheddar, aged Provolone, Fontina, Monterey Jack, etc. - I tend to use a mix of whatever is in the fridge)
  
• 1/4 cup mayonnaise
  
• 1 large egg, beaten
  
• 2 tablespoons heavy cream
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/2 cup grated Parmesan or Romano cheese
  
• 4 ounces fresh mozzarella, torn into 3/4-inch chunks or 4 oz fresh goat’s milk cheese, roughly crumbled
  

Directions

1. Preheat your oven to 375 degrees.
2. Use a fork to pierce the pie crust all over, then line the crust with foil and fill the pan with dried beans or pie weights. Blind-bake the pie shell for 8 minutes, till slightly firmed up. Place on a rack to cool and remove the foil and weights. Keep the oven set to 375 degrees.
3. Roughly chop 1/3 c basil leaves and place in a large bowl. Stack the other 3 T basil leaves, roll into a cigar shape and slice thinly into chiffonade. Set aside.
4. To the large bowl with the chopped basil, add the corn, scallions, grated cheese, mayonnaise, egg, cream, salt and pepper. Mix well and spread into the tart shell.
5. Top cheese mixture with tomatoes, pressing them gently into the cheese mixture. If using small, halved tomatoes, place tomatoes cut-side down.
6. Sprinkle the grated Parmesan over the tart and dot with the chunks of mozzarella or goat’s milk cheese.
7. Bake 25-30 minutes until crust is golden brown and the cheese is bubbly.
8. Remove to a rack to cool for at least 10 minutes before serving. Serve warm or room temperature, sprinkling with the basil chiffonade before serving.