This is a lot of Work and you have to know what you are doing! I usually make 3 at a time because this is so much work. Every step is worth it and required for the full outcome. This is better then what is served in a nice restaurant. I usually take a morning or whole afternoon if my kids are entertained elsewhere. I agree, I usually make only once a year. You can skip the dough and just do the topping part on a store bought crust but it's not as good. I love to use my fresh heirlooms from the garden. The draining of the tomatoes is very important!
Love the amount of veggies in this. It is time consuming to make, but helps if you have two people. We used a mandolin for slicing the tomatoes and cut the butter into the flour by pulsing it in the food processor. Also, we only used 2 lbs of tomatoes.
Given the effort required to make this from the fresh ingredients -- from draining the tomatoes, shucking and chopping the corn off the cob, pulling out the food processor, messing with the layers of plastic wrap, etc. -- we only make this once a year, but to say that we look forward to it earnestly is an understatement! In my area, this is more a mid-to-late August recipe rather than a July recipe, but it is certainly a taste of summer. The simplicity of the toppings and the fresh corn in the crust all go together to make an incredible and memorable taste that you can savor all winter long.
Love this recipe. The crust is worth the effort and everyone I've served this to really loves it.