Tomato Tart With Cornmeal Basil Crust

This Tomato Tart with Cornmeal Basil Crust has the sweet taste of ripe tomatoes, the savory taste of basil and cheeses, and a crispy crust made with cornmeal. It is a delicious dish that tastes like summer.

Ingredients:

1 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
1/2 cup cold unsalted butter, diced
2 tablespoons fresh basil, finely chopped
3-4 ripe tomatoes, sliced
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 375F 190C

In a food processor, combine flour, cornmeal, and salt

Pulse to mix

Add cold diced butter and basil

Pulse until mixture resembles coarse crumbs

Gradually add 2-3 tablespoons of ice water and pulse until the dough comes together

Transfer dough to a lightly floured surface and shape into a disk

Wrap in plastic wrap and refrigerate for 30 minutes

Roll out the dough on a floured surface to fit a 9-inch tart pan

Press the dough into the pan, trimming any excess

Arrange tomato slices over the crust

Season with salt and pepper

Sprinkle mozzarella cheese over the tomatoes, followed by grated Parmesan cheese

Drizzle olive oil over the top

Bake for 35-40 minutes, or until the crust is golden brown and the tomatoes are tender

Let the tart cool slightly before slicing

Serve warm

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