Corn Asparagus Leek Ricotta Tart With Herbed Olive Oil Crust

["Preheat the oven to 400 degrees. Mix the dry ingredients in a bowl.", "Add the olive oil to the dry ingredients, mixing with a fork as you pout it in.", "Add water and continue to mix. The dough will start to come together in a ball.", "Turn out the dough onto a lightly floured surface and roll out to fit a 10"" tart pan.", "Transfer dough to tart pan, trim excess dough and place in fridge for 30 minutes to allow it to rest.", "Place pie weights (or dried rice or beans) on top of the crust and bake for 20 - 25 minutes until lightly browned.", "Preheat oven to 350 degrees. Heat up a large sautee pan with olive oil. Add in leeks, asparagus and garlic and let cook until vegetables start to soften - about 5 minutes or so.", "Add corn to sautee pan and continue to cook until the corn starts to brown and soften. Add in salt, pepper and 1 tablespoon of fresh thyme and cook for a few more minutes then remove from heat.", "In a bowl mix ricotta, egg, milk and cream with a whisk until smooth. Stir in remaining thyme and all of the fresh basil. Add salt and pepper to taste.", "Pour corn, asparagus and leek mixture into the cooked tart shell. Pour ricotta herb mixture over top.", "Bake in oven for 30 minutes or until lightly browned on top and tart is set.", "Serve and enjoy!"]