Put the flours, salt, parmesan cheese and pine nuts in a food processor and pulse about 25 times, or until everything is mixed and you have a sandy texture.

Add the buttery spread and pulse until broken up in to pea-sized pieces.

Sprinkle the water over the flour mixture and pulse a few times . The dough should start to come together, but it won’t form a ball.

Pour into a 9” tart pan with a removable bottom.
Firmly press the dough, uniformly, into the pan and up the sides. Refrigerate the dough for 15 minutes.

Preheat the oven to 350˚F.

Take the tart crust out of the fridge and poke the bottom of the tart with a fork a few times. Cover the tart with a square of parchment paper and fill will pie weights or beans.

Bake for 15 minutes, remove the parchment paper and weights and bake for another 10 minutes. Let cool at room temperature.

Just before serving, slice the tomatoes and allow them to drain on a dish towel (or paper towels). Remove the seed from the avocado, peel and slice, and arrange on the bottom of the tart.

Cut the corn from the cob and sprinkle the kernels over the avocado. Arrange the tomato slices on top of the avocado and corn.

Sprinkle the salt over the tomatoes. Chiffonade the basil and sprinkle over the tomatoes.

Cut and serve.