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["Begin by preparing the dough. Using a handheld cheese grater, grate the butter into a small bowl, then freeze for 10 minutes.", "While the butter freezes, combine the flour, salt, and sugar in a large mixing bowl.", "Whisk the cold grated butter into the flour mixture until a mealy texture forms, then slowly begin adding the water, one teaspoon at a time, until the dough takes shape.", "Next, gather the dough in a ball and transfer to a lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until the dough is firm and cold.", "Meanwhile, on a large cutting board, slice the heirloom tomatoes and remove the corn kernels from the cob. Next, amply grease the KitchenAid(R) Compact Oven broil pan with shortening. Coat with flour.", "With a floured rolling-pin, roll out the chilled dough into an 1/8"" thick sheet roughly the shape of a rectangle, then transfer to the greased and floured broil pan.", "Sprinkle the shredded smoked gouda cheese over the rolled-out dough, leaving a roughly 1/2"" border around the edges.", "Top with the sliced heirloom tomatoes and corn kernels, then drizzle with extra virgin olive oil and season with salt, black pepper, and thyme. Lastly fold up the exposed edges of dough to create a crust, then use a pastry brush to coat the crust with the beaten egg.", "Move the temperature control knob on the Compact Oven to 400u00b0 F and the time control knob to 60 minutes. Bake the tart on the middle rack until the timer dings, at which time the crust should be golden and the tomatoes charred.", "Cool slightly, then slice and serve."]
