2½ C All purpose flour
1 t. salt
1 t. granulated sugar
1 C cold unsalted butter, cut into small pieces
¼ to ½ cup ice water
Put the flour, salt and sugar into the bowl of a food processor. Add the pieces of butter and process for about 10 seconds. (The mixture should resemble coarse meal)
Add ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky. Turn the dough onto a large piece of plastic wrap and press the dough into a flat circle. Wrap with the plastic and refrigerate for at least an hour.
Preheat oven to 375 degrees Fahrenheit.
Lightly butter a tart pan. Roll the dough out to a thickness of 1/8″, on a lightly floured surface. Place the pastry in the tart pan and press lightly to the bottom edges and sides. Trim the pastry using scissors, and crimp or decorate the edges.
Carefully line the pastry with aluminum foil and weight with beans or rice (filling to the top). Bake for 18-20 minutes and then remove the foil and beans. Let the crust bake until it is golden brown. Cool on a wire rack.
2 Cups heavy cream
2 Cups sweet corn (frozen or fresh)
½ of a large yellow onion, diced
½ C grated gruyere cheese
¼ C sun dried tomatoes re-hydrated and diced small
½ t. dried thyme
Salt and pepper
Sauté the onions in butter until tender and lightly golden. Set aside to cool.
In a large mixing bowl, beat the eggs, then add the remaining ingredients and whisk until combined. Stir in the onions.
Heat the oven to 325°. Place the pre-baked tart crust on a cookie sheet. Pour the filling into the crust and carefully place the sheet into the oven.
Bake until a toothpick or paring knife comes out of the center clean.
Wait 10 minutes and cut the tart into 6 wedges. Serve warm.