Ingredients

Crust

• 1 cup flour
• ½ cup grated smoked Cheddar cheese
• 2 tablespoons chilled butter cut into small pieces
• 2 tablespoons chilled shortening cup into small pieces
• Dash of salt
• 1 egg
• 1 tablespoon cream

Filling

• 2 tablespoons butter
• 2 cups thinly sliced onions
• 1/8 teaspoon cayenne
• Generous grating of fresh nutmeg
• 1 cup corn kernels
• 2 tablespoons chopped sun dried tomatoes
• 2/3 cup cream
• 1 egg plus 2 egg yolks
• ½ teaspoon slat
• 2 tablespoons chopped chives

Instructions

1. FOR THE CRUST place flour, cheese, butter, shortening and salt in food processor. Process until mixture is crumbly and resembles coarse oatmeal flakes.
2. Add the egg and cream and process until dough is moist and can be pinched into lumps easily, about 15 to 25 seconds. Remove dough and shape into a flat dish. Cover and refrigerate 30 minutes until firm. Dough can be prepared a day ahead.
3. Roll out dough between two floured sheets of waxed paper until ¼ inch thick and 1 ½ inch wider all around then a 9 inch tart pan. Line pan, trim and crimp edges. Prick the dough on the bottom, line with foil and fill with pie weights. Bake the shell at 375 for 10 minutes. Remove foil and weights and bake 6 minutes more.
4. FOR THE FILLING heat 2 tablespoons butter over medium and when hot add onions and sauté several minutes until lightly golden. Stir in cayenne, nutmeg, corn and tomatoes and toss. Cook until corn is softened. Remove from heat.
5. Mix cream, egg and yolks together. Add onion mixture. Taste and add ½ teaspoon salt or to taste. Fill prepared shell with filling. Bake at 375 for 30 minutes or til set. Cool for 5 to 10 minutes and remove side of pan and garnish with chopped chives.

Notes

1. The crust can be made and pre-baked early in the day and the corn and onions sautéed several hours in advance. All that is necessary to do at the last minute is to fill the shell and bake. Best served hot from the oven.