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1
Prepare a medium-hot fire (400F) in a wood-fired oven or cooker.
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2
Arrange the tomato slices in a single layer on paper towels and lightly salt.
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3
Let drain for 10 minutes, then gently squeeze to remove more juice.
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4
To make the dough, combine 3/4 cup of the corn, the juice, and goat cheese in a food processor and process until smooth.
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5
Combine the flour, cornmeal, and salt in a large bowl and stir with a whisk to blend.
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6
Cut in the butter with a pastry cutter until the mixture resembles coarse meal.
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7
Stir in the corn mixture and combine until a soft dough forms.
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8
Knead gently 3 or 4 times.
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9
Place the dough on plastic wrap and cover with a second layer of plastic wrap.
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10
Press into a 6-inch disk.
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11
While still covered, roll the dough into a 14-inch round.
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12
Place on a parchment-lined baking sheet and refrigerate for 45 minutes or freeze for 10 minutes, until the dough is firm and the plastic wrap can be easily removed.
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13
To make the filling, combine 1/4 cup of the basil, the fontina, and oregano.
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14
In a separate bowl, combine 2 tablespoons of the bread crumbs and the 1/2 teaspoon kosher salt.
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15
Arrange the cheese mixture on the rolled-out dough, leaving a 1 1/2-inch border.
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16
Dust with the bread-crumb mixture.
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17
Arrange half of the tomatoes, overlapping the slices, over the cheese.
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18
Sprinkle with the remaining corn kernels, lightly salt, and dust with the remaining bread crumbs.
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19
Arrange the second layer of tomatoes on top and sprinkle lightly with salt and the cracked black pepper.
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20
Fold the edges of the dough toward the center, gently pleating like a galette; press to seal.
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21
Brush with egg wash and sprinkle with 1/2 teaspoon coarse sea salt.
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22
Bake in the oven for 20 minutes; remove and top the center with the crumbled goat cheese.
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23
Press the cheese lightly into the tomatoes.
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24
Return to the oven and bake for another 20 minutes, or until the crust is golden.
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25
Remove from the oven and set aside for at least 20 minutes or up to 45 minutes.
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26
Sprinkle the tart with the remaining basil leaves; cut and serve at room temperature.
