RUSTIC TOMATO-BASIL TART

RUSTIC TOMATO-BASIL TART image

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds medium yellow tomatoes, cut into 1/4-inch slices
1 1/2 pounds medium red tomatoes, cut into 1/4-inch thick slices
1 1/2 t. salt, divided
1 c. fresh corn kernels (about 2 ears)
1 T. fresh lemon juice
3 T. fat-free sour cream
1 1/2 c. flour
1/4 c. yellow cornmeal
1/4 c. chilled butter, cut into small pieces
1 T. yellow cornmeal
1/2 c. thinly sliced fresh basil, divided
1/3 c.(1 1/2 oz.) shredded fontina cheese
1 T. chopped fresh oregano
2 T. flour
1/4 t. cracked black pepper

Steps:

1. Arrange tomato slices in a single layer on several layers of paper towels, sprinkle with 1/2 t. salt. 2. Preheat oven to 400. 3. Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 c. flour, 1/4 c. cornmeal, and 1/2 t. salt in large bowl, stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture, stir until soft dough forms. Knead gently 3 or 4 times. 4. Slightly overlap 2 (16-inch) sheets of plastic wrap on a slightly damp surface. Place dough on plastic wrap; press into a 6-inch circle. Cover with 2 additional (16-inch) sheets of overlapping plastic wrap. Roll dough, still covered into a 14-inch circle; place on a large baking sheet in freezer 10 minutes or until plastic wrap can be easily removed. Sprinkle pizza stone or pizza pan with 1 T. cornmeal. Remove 2 sheets of plastic wrap from dough. Place dough, plastic wrap up, on baking sheet. Remove top sheets of plastic wrap. 5. Combine 1/4 c. basil, cheese, and oregano. Combine 2 T. flour and 1/2 t. salt. Arrange cheese mixture on dough, leaving a 1 1/2-inch border. Sift 1 T. flour mixture over cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes, top with remaining tomatoes. Fold edges of dough toward center; press to seal (dough will only partially cover tomatoes). Bake at 400 for 35 minutes or until crust is brown; let stand 10 minutes. Sprinkle with 1/4 c. basil and pepper.