The prep time does not include making the crust. Making a crust is an individual affair - I know some people who need 30 minutes just to roll it out. Whether you make your own crust or purchase it, you do not need to pre-bake it.
Place the flour and salt in the bowl of a food processor and whirl it around a couple times. Add the butter and pulse until the mixture resembles small peas. Add the water, vinegar and shredded cheese and pulse until it starts to hold together when you pinch it - about 10 - 12 pulses.
If it doesn't hold together, add a little water and pulse again. Remove from the bowl, flatten into a disk using your fingers, and wrap in wax or plastic paper. Refrigerate for about 30 minutes or until it starts to firm up.
Roll the dough out to 1/4" thickness and line a tart or pie pan. See this post for detailed instructions and photos for making your own pie/tart crust.
Mexican Street Corn Tart Filling
Preheat the oven to 400˚F.
Cut off the kernels from the ears of corn and place in a large bowl with the peppers, scallions, olive oil, mayonnaise, lime juice, cheeses, spices, and egg. Do not add the basil at this stage. Mix well with a large spoon.
Scrape into the tart shell using a rubber spatula, place on a baking sheet (just in case it spills over - a precaution I ALWAYS recommend, unless you like to live dangerously), and slide into the oven. Bake for 25 minutes. Allow to cool for 10 minutes, sprinkle with basil, and serve warm.
This dish is great with a big salad tossed with avocados and a vinaigrette for a complete meal.