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1
For the pastry: Combine the flour, salt, black pepper and thyme leaves in the bowl of a food processor.
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2
Pulse to combine.
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3
Add the butter and pulse until it resembles coarse meal.
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4
With the processor running, add the water 1 tablespoon at time until the mixture forms a ball.
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5
Press the mixture into a deep, 10 inch tart tin with a removable bottom.
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6
Place in the freezer for 15 minutes.
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7
Preheat oven to 400 degrees F.
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8
Remove the tart from the freezer and gently prick the bottom of the pastry several times with a fork.
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9
Line the pastry with parchment paper and top the paper with pie weights or dry beans.
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10
Bake on a cookie sheet for 30 minutes.
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11
Remove from the oven and set aside, removing parchment and weights once cool enough and safe enough to do so.
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12
While the pastry bakes, make the filling.
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13
In a large skillet, saute the onion slices in 1 tablespoon of the olive oil on medium high.
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14
Allow onions to turn golden and caramelized.
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15
Remove onions from pan and allow to cool.
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16
Put the corn kernels into the pan along with the second tablespoon of olive oil.
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17
Saute for 3-5 minutes, until corn is a little soft and slightly caramelized.
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18
Finally add the remaining tablespoon of olive oil to the pan and add the tomatoes.
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19
Cover the pan with a lid and allow the tomatoes to soften and the skins to pop.
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20
Cook covered for about 10 minutes, periodically stirring to allow for even browning.
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21
Remove the tomato mixture from the pan, put it into a bowl and allow to cool to lukewarm.
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22
Grate the cheese and sprinkle on the bottom of the pastry.
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23
Layer half the onions on top of the cheese, then combine the remaining onions with the corn and tomatoes in the bowl.
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24
Fill the tart with this mixture, then return to the 400 F oven to bake for an additional 20 minutes, allowing the cheese to melt and the pastry to turn golden brown.
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25
Remove from the oven and let it cool for 30 minutes prior to serving.
