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Whisk together the flour and salt. Cut the butter into the flour mixture until it is cut into small pea sized pieces.
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Add the water a tablespoon at a time, stirring with a fork until the dough just comes together (it took me about 4 tablespoons of water).
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Put dough in a flattened disk onto plastic wrap and chill in the refrigerator for at least 30 minutes.
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Meanwhile liberally salt the slices of tomato and drain on paper towels.
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Preheat the oven to 400 degrees.
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Grill the ears of corn on a grill pan or cast iron skillet over high, turning gradually to char all over. Once cooled, cut the kernels of corn off the cob.
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Roll out the dough on a floured surface into a 12 inch round about an 1/8 inch thick. Move to a baking pan lined with parchment paper.
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Leaving a two inch border, arrange the tomato slices to cover the center of the dough. Sprinkle the corn over the tomatoes.
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Fold the edges of dough inward, folding over at needed. Brush the dough with milk or egg wash.
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Bake in the middle of the oven for 45 minutes or until golden brown. Serve with a dollop of creme fraiche and fresh basil.