You can also use puff pastry or your own tart dough recipe of course.
For the tart dough:
Place 1 stick of unsalted butter, 1 T. sugar, 1 T. vegetable oil, and a pinch of Kosher salt in an ovenproof mixing bowl.
Bake at 400 degrees for 15 minutes or until the butter begins to brown. Remove the bowl from the oven and while the mixture is still bubbling, add 1 1/4 C. flour and mix well until it forms a ball of dough. Refrigerate until cool enough to handle.
Roll the dough out into a 12″ pie or tart pan. Line it with wax paper and weight it down. Pre-bake for 20 minutes at 350 degrees.
To make the Tart:
Cut the kernels off 2-3 ears of corn. Mince 1 clove of garlic.
Place corn and garlic in a food processor with 1 C. crumbled feta cheese, 1 C. ricotta cheese, 2 t. fresh oregano, salt and pepper to taste. Puree until smooth.
Fill the tart with the mixture. Cut thin slices of tomatoes and set them into the top of the tart. Crumble another 1/2 C. feta cheese and sprinkle it on top.
Bake for 40 minutes.