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1
Position racks in the middle and upper third of the oven and preheat to 350 degrees F. Line a 9-inch pie plate with the dough, crimping the edge with your fingers.
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2
Poke the bottom of the crust all over with a fork.
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3
Line with foil and fill with pie weights or dried beans.
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4
Bake on the middle rack until golden around the edge, about 20 minutes.
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5
Remove the foil and weights; continue baking until golden all over, about 10 more minutes.
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6
Meanwhile, core the tomatoes and cut into 1/2-inch wedges; toss with 1 1/2 teaspoons salt.
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7
Spread the tomatoes in a single layer on paper towels to drain until ready to use.
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8
Melt 1 tablespoon butter in a medium saucepan over medium heat.
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9
Add the corn and cook, stirring occasionally, until tender, about 5 minutes.
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10
Transfer 1/2 cup of the corn to a large bowl.
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11
Add the heavy cream to the saucepan with the remaining corn and bring to a simmer.
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12
Carefully transfer the mixture to a blender and puree until smooth; transfer to the bowl with the corn.
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13
Whisk in the eggs, half each of the scallions and cheese, and a few grinds of black pepper; pour into the crust.
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14
Bake on the middle rack until the custard is just set, 35 to 40 minutes.
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15
Remove from the oven and increase the temperature to 400 degrees F.
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16
Mix the remaining scallions and cheese, the panko, thyme, paprika, cayenne and 1/4 teaspoon each salt and black pepper in a bowl.
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17
Sprinkle 1/4 cup of the mixture on top of the pie.
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18
Pat the tomato wedges with paper towels to absorb the excess moisture, then coat with the remaining panko mixture and arrange on top of the tart.
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19
Sprinkle any remaining panko on top; dot with the remaining 1 tablespoon butter.
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20
Return to the oven on the upper rack and bake until the top is golden, about 15 minutes.
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21
Let cool 30 minutes before slicing.
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22
Photograph by Ryan Liebe
