Cheesecake with creamed corn and tomatoes

Ingredients:

• 1 chilled sheet pie dough (half a 400g package)
• 2 beef heart tomatoes (about 340 g)
• 2 tablespoons unsalted butter
• 2 ears of corn, kernels removed (1 - 1.5 cups)
• 1 cup heavy cream
• 3 large eggs, lightly beaten
• 6 green onions, chopped
• 1 cup grated sharp cheddar (about 110 g)
• 0.5 tbsp. panko breadcrumbs
• 1 teaspoon chopped fresh thyme
• 0.5 tsp paprika
• A pinch of cayenne pepper

Preparation:

1. Position racks in the middle and upper third of the oven and preheat oven to 350°F (175°C).
   
   Pour the dough into a 9-inch (22-cm) pie pan, pressing the edges with your fingers. Prick the bottom of the dough all over with a fork. Line the pan with foil and fill the pan with dough weights or dried beans. Bake on the middle rack of the oven until golden brown all around, about 20 minutes. Remove the foil and weights; continue baking until golden brown all over, about 10 more minutes.
2. Meanwhile, core the tomatoes and cut into 1-cm-thick slices; toss with 1.5 teaspoons of salt. Place the tomatoes in a single layer on paper towels to remove excess moisture and set aside until ready to use.
3. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the corn and cook, stirring occasionally, until tender, about 5 minutes. Transfer 1/2 cup of the corn to a large bowl.
4. Add the heavy cream to the saucepan with the remaining corn and bring to a simmer. Carefully pour the mixture into a blender and puree until smooth; transfer to the bowl with the corn. Whisk in the eggs, adding half of the green onions and cheese, and a pinch of ground black pepper; spoon the filling into the crust. Bake on the middle rack of the oven until the custard is set, 35 to 40 minutes. Remove from the oven and increase the temperature to 400°F (200°C).
5. In a bowl, combine the remaining green onions and cheese, panko, thyme, paprika, cayenne pepper, and 1/4 teaspoon each of salt and black pepper. Sprinkle 1/4 cup of the mixture over the top of the pie. Pat the tomato slices dry with paper towels, then sprinkle with the remaining breadcrumb mixture and arrange on top of the pie.
6. Sprinkle with the remaining breadcrumbs; scatter with the remaining 1 tablespoon butter. Return the pie to the top rack and bake until golden brown on top, about 15 minutes. Let cool for 30 minutes, then slice.