Deep South Dining

Malcolm and Carol have been skillet buddies for a long while and share their love of food, culture, and tomatoes with yall today.Heirloom Tomato Tart from Williams SonomaFor the crust1½ cups (7½ oz/235 g) all-purpose flour½ cup (2½ oz/75 g) cornmeal1 tsp sugar1¼ tsp salt½ cup (4 oz/125 g) cold unsalted butter, cut into cubes⅓ cup (80 ml) plus 1 tbsp ice water3 tbsp olive oilFor the filling2 lb (1 kg) regular and cherry heirloom tomatoes 1 tbsp olive oil4 green onions, thinly sliced2 cloves garlic, minced1 ear corn, husk and silk removed, and kernels cut  off the cob 1 tbsp thinly sliced fresh basil, plus basil leaves for garnishSalt and freshly ground pepper 2 oz (60 g) Gruyère cheese, shredded2 tbsp grated Parmesan cheese1 large egg yolk whisked with 1 tbsp whole milkTo make the crust, in a food processor, combine the flour, cornmeal, sugar, and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until evenly distributed but large chunks of butter remain visible.