Cheddar-Crusted Tomato and Corn Tart

Ingredients

• 1 1/4 cups all-purpose flour
• 5 tablespoons unsalted butter, frozen, cut into 12 pieces
• 4 tablespoons vegetable shortening, frozen
• 1 cup coarsely grated cheddar cheese
• 1/8 teaspoon salt
• 2 cups peeled, seeded, chopped and drained tomatoes, fresh or canned
• 2 eggs
• 1 egg yolk
• 1 cup half-and-half
• 1 cup corn kernels
• Coarse salt and freshly ground black pepper