That being said, I have never eaten a rustic tart before. My tart experience has never been on the savory end. They usually involve some pastry cream, fruit or the like. But, I am always willing to branch out and stretch my taste buds.
You Will Need:
- Fresh tomatoes (about 1 1/2 lbs) - I used a mixture of cherry, grape and heirloom tomatoes
- 1 1/2 teaspoons salt, divided
- 1 cup fresh corn kernels (about 2 ears)
- 1 tablespoon fresh lemon juice
- 3 tablespoons fat-free sour cream
- 1 1/2 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 1/4 cup chilled butter, cut into small pieces
- 1 tablespoon yellow cornmeal
- 1/2 cup thinly sliced fresh basil, divided
- 1/3 cup shredded mozzarella and Parmesan cheese mixed
- 1 tablespoon chopped fresh oregano
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cracked black pepper
Then combine the corn, sour cream and lemon juice in the food processor. Process until it is smooth. I pulsed mine several times and then scraped down the sides and pulsed some more.
In a separate bowl combine 1 1/2 c. of the flour, 1/4 c. of cornmeal and 1/2 tsp. salt. Whisk to combine.
Add the corn mixture and gently knead a few turns till you have dough.
Now put down 2 overlapped pieces of saran wrap or wax paper. Overlapping them allows for the dough to stretch. Press the dough into a 6 inch circle. It doesn't have to be perfect.
Now cover with an additional 2 pieces of overlapped cling wrap or wax paper. Use a rolling pin to roll the dough out to 14 inches. Then place this wrapped on a baking dish and put in the freezer.
Preheat your oven to 400 degrees.
Now it is time to create the filling! In a medium bowl combine the cheese, basil, oregano, 2 Tbsp. of flour and 1/2 tsp. salt. Mix.
Once your dough has chilled for 10 minutes, take it out and place it on a baking sheet. Be sure to put down a handful of cornmeal underneath. Remove the plastic.
Now spread the filling over the dough. Leave a 2 inch gap free around the edge. Give the mixture a light dusting of flour. Then start arranging a layer of tomatoes.
I laid down a base of large tomatoes first. Then dusted with my remaining flour. On top I arranged the smaller tomatoes in a pleasant arrangement.
Then start turning up the edges around your tart. I sprinkled the top of mine with a bit more parmesan cheese.
Bake for 35 minutes or until the crust starts to turn golden brown. Let it rest for 10 minutes before cutting into it. Enjoy!