Cherry Tomato, Sweet Corn, and Sharp Cheddar Tart

Instructions

1. Preheat the oven to 400°F.
2. Put the tomatoes and corn into a large colander. Scatter 1 teaspoon salt over the top and toss everything well. Set in the sink while you make the dough.
3. Put the flour and 1/4 teaspoon salt into a food processor fitted with a metal blade. Scatter the butter over the flour. Pulse about 30 times until it forms a crumbly mixture. Continue to pulse as you pour in 5 tablespoons water. Pinch up some of the dough. If it does not cling together, add another tablespoon of water and pulse again.
4. Dump the dough onto a lightly floured piece of parchment that is at least 13x14 inches. Use lightly floured hands to firmly press the dough into a ball, then press it into a disc. Leave to rest for 15 minutes.
5. Roll the dough into a 13-inch diameter circle. It does not need to be precisely round. Lift the sides of the parchment to transfer the dough to a large baking sheet.
6. Lay a clean dish towel on the counter and transfer the tomatoes and corn onto the towel. Gently blot the vegetables to absorb excess moisture.
7. Spread the mustard over the dough, about 2 inches shy of the edge. Top with the cheese followed by the chives. Arrange the tomatoes and corn over the cheese.
8. Fold up the edges of the dough, working your way around the tart to form 5 or 6 pleats.
9. Bake until the crust is nicely browned, but before the tomatoes burn, about 45 minutes. Scatter the basil over the tomatoes.