Ingredients
1(14.1-oz.)
Unroll 1 piecrust on a lightly floured piece of parchment paper.
Top with remaining piecrust.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Using a rolling pin, press to seal the crusts together, and roll into a 14-inch circle.
Transfer to a large baking sheet; freeze or refrigerate 10 minutes.
Remove baking sheet with piecrust from freezer or refrigerator.
Spoon pimiento cheese into center of piecrust; spread in an even layer to within 1 inch of edges.
Layer sliced zucchini, squash, and onion over pimiento cheese, overlapping as needed.
Sprinkle with corn kernels and 1/4 teaspoon each of the pepper and kosher salt.
Fold edges of piecrust up and over to overlap filling by about 1 inch, pleating dough as needed.
Drizzle oil over vegetables in center of tart.
Bake in preheated oven until crust is golden brown, 28 to 30 minutes.
Let cool at least 15 minutes or up to 3 hours.
Garnish with basil leaves just before serving.
