Cheddar-Crusted Tomato and Corn Tart
1 1/4 cups all-purpose flour
5 tablespoons unsalted butter, frozen, cut into 12 pieces
4 tablespoons vegetable shortening, frozen
1 cup coarsely grated cheddar cheese
1/8 teaspoon salt
2 cups peeled, seeded, chopped and drained tomatoes, fresh or canned
1 egg yolk
1 cup half-and-half
1 cup corn kernels
Coarse salt and freshly ground black pepper
For the pastry, in a food processor, pulse the butter, flour and cheddar together until it resembles coarse meal. Add the shortening and pulse only until the pieces of shortening are a little larger. Remove the mixture from the processor and place in a bowl. Mix the salt and 4 tablespoons ice water together and add enough of the liquid into the flour mixture until the dough comes together. Wrap the dough in plastic and let rest in the refrigerator for at least 30 minutes or overnight.
With a floured rolling pin, roll pastry to a 10" circle on a floured surface. Place in a 9" pie plate. Crimp the edges and prick the bottom of the pastry. Place in freezer for 30 minutes.
Preheat oven to 400ºF.
Line the bottom and sides of the pastry with parchment or aluminum foil. Fill with dried beans or metal pie weights and bake until the top of the crust is golden brown, 15 to 20 minutes. Remove the beans or pie weights and lining. Return to the oven until light golden, 5 to 7 minutes. This can be done several hours in advance.
In a saucepan over high heat, bring the tomatoes to a boil. Reduce the heat to low and simmer until the tomatoes 1/2 cup remains, 15 to 20 minutes. Season to taste with salt and pepper. Cool.
In a bowl, whisk together the eggs and half-and-half. Add the tomato sauce and corn. Season to taste with salt and pepper. Pour into the pastry and bake until set, 30 to 40 minutes.
To serve, cut into wedges.