Roasted Corn and Tomato Tart

Summer is for fresh corn and ripe tomatoes and bunches of pungent fresh basil, especially from the Saturday Amish farmers' market in Springs, PA, just a short drive up the road from the Stonebow Inn. If you ever get tired of just shucking and grilling and slicing, here is a stand-out tart from the Stonebow Inn cookbook (page 88).

Note: taking the time to make the crust from scratch is definitely worth it; but if you are pressed for time a store-bought roll-out crust is OK; just sprinkle a little yellow cornmeal on it. The 10 inch tart pan with a removable bottom is very useful for this; if you don't have one use any pie dish you do have, but slicing and serving will be trickier.
For the crust:
1 c. unbleached all-purpose flour
2 T. yellow stone-ground cornmeal
1/4 tsp. baking powder
1/2 tsp. salt (sea-salt preferably)
5 T. cold water
1 1/2 T. olive oil (not extra-virgin)

Preheat the oven to 375 degrees. Lightly spoon floor into a dry measuring cup and level with a knife. Combine flour, cornmeal, baking powder and salt in a large bowl. Make a well in the center and add the water and oil. Stir until well blended. Turn dough onto a lightly floured surface and knead for 2 minutes. Slightly overlap two lengths of plastic wrap on a slightly dampened surface (so it doesn't slide around). Gently press the dough into a 4-inch circle on the plastic wrap. Cover with 2 additional lengths of wrap ands chill the dough for 15 minutes. Roll the dough, still in the wrap, into an 11-inch circle (yes, use a ruler to measure it-sheesh!). Freeze for 5 minutes or until the plastic wrap can be removed easily. Remove the top sheets of wrap, let dough stand for a minute or two until pliable. Coat a 10-inch round tart pan with a removable bottom with cooking spray and fit the dough, plastic wrap side up, into the pan. Remove the plastic wrap and press the dough against the bottom and sides of the pan. Pierce the dough several times with a fork. Bake the crust for 15 minutes or until lightly browned; cool it on a wire rack. Can be made a day ahead and refrigerated.

For the filling:
1 1/2 c. fresh or frozen corn kernels
1/2 c. shredded smoked mozzarella cheese
3 T. fresh basil, chopped
1/4 tsp. sea salt
1/4 tsp. fresh ground black pepper
1-2 large tomatoes, cut into 1/4 inch slices
1 T. grated Parmigiano-Reggiano cheese

Heat a large nonstick skillet coated with cooking spray over medium high heat. Add corn and saute for 5 minutes until the corn is lightly browned. Sprinkle 1 tablespoon of mozzerella over the crust (this helps hold the veggies in place) and top with the corn, basil, salt and pepper. Sprinkle with 1/4 cup of mozzarella and arrange the tomato slices over the cheese like the spokes of a wheel. Sprinkle with the remaining mozzarellla and the Parmigiano-Reggiano. Bake for 15 minutes (place a crust shield over it if needed near the end of the baking time). Cool for 10 minutes before slicing. Serves 4.