Rhondas Tomato Corn and Cheese Tart

Ingredients

• pie dough for a single crust pie, rolled thin, fitted into a 12-inch tart pan and chilled for 30 minutes
• 1 1/2 pounds ripe tomatoes - halved grape/cherry tomatoes or cored and sliced larger tomatoes
• 1 ear's-worth fresh corn kernels, raw or cooked
• 1/3 cup plus 3 T fresh basil leaves, divided
• 1/3 cup scallions, chopped fine
• 5 cups grated cheese (sharp Cheddar, aged Provolone, Fontina, Monterey Jack, etc. - I tend to use a mix of whatever is in the fridge)
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 2 tablespoons heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Parmesan or Romano cheese
• 4 ounces fresh mozzarella, torn into 3/4-inch chunks or 4 oz fresh goat’s milk cheese, roughly crumbled

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