In the bowl add whole wheat flour and salt.
Add chilled butter cubes to flour rub with fingers tips until mixture resembles bread crumbs.
Mix well and slowly add chilled water to form a stiff dough.
Wrap dough in cling wrap and refrigerate for 30 minutes.
Preheat oven at 220*C for 10 minutes.
Roll dough into a circle on a lightly floured surface.
Fit pastry into a pie pan,pressing firmly against bottom and sides.
Line pastry with aluminum foil; fill with dried beans (this will keep the crust from bubbling up).
Bake at 220*C for 20 minutes.
Cool completely on a wire rack (about 30 minutes).
Preheat oven at 190*C for 10 minutes.
Place tomatoes in a single layer on paper towel,sprinkle with 1 tsp. salt. Let stand 10 minutes.
Whisk together mayonnaise, lemon juice, and 3/4 cup cheese in a small bowl.
Sprinkle 3/4 cup corn in bottom of crust, sprinkle with 1 Tbsp. basil, 1 1/2 tsp. chives, 1/4 tsp. salt, and 1/8 tsp. pepper.
Pat dry tomatoes with a paper towel.
Arrange half of tomato slices over corn, overlapping slightly.
Repeat layering with remaining corn,basil,chives, salt, and pepper.
Spread mayonnaise mixture over filling.
Arrange remaining tomatoes over mayonnaise mixture, overlapping slightly.
Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 190*C for 25-30 minutes or until filling is bubbly and cheese melts.
Let stand on a wire rack 15 minutes before cutting into wedges.
Serve warm or at room temperature.