• Pre-heat oven to 375°F

Prepare the crust:

• In a food processor, pulse together flour and cornmeal, butter and salt until mixture resembles corn kernels. Add water and pulse just until the mixture forms a ball.
• Press the dough into the bottom and up the sides of a 9" tart pan or 6 individual tart pans with a removable bottom.
• Cover with crumpled parchment paper and dried beans or pie weights. Bake 15 minutes. Remove part home to and beans/weights. Set aside.

Prepare the filling

• Shave the kernels off of the cobs with a sharp knife and place in a medium bowl. Place half of the corn, milk and eggs in a food processor and pulse a few times to break up the kernels and blend the mixture; return to bowl with the corn kernels, add half the cheese, salt and pepper and stir to combine.

Assemble and bake the tart:

• Arrange half of the tomatoes in a single layer over the pre-baked crust.
• Gently pour the corn egg mixture on top of the sliced tomatoes and sprinkle the parsley. Place another layer of tomatoes over the mixture, sprinkle the rest of the cheese and panko.
• Bake for 35-40 minutes until the filling is set and the tip of a knife inserted into the center comes out clean.
• Remove tart from the oven and let cool for 15 minutes. Remove ring and transfer tart to a wire rack to cool for before