You can use all red tomatoes if you can't find yellow.
1 1/2 pounds medium yellow tomatoes, cut into 1/4-inch-thick slices
1 1/2 pounds medium red tomatoes, cut into 1/4-inch-thick slices
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 (1 1/2 ounces) shredded fontina cheese
1 tablespoon chopped fresh oregano
2 tablespoons all-purpose flour
1/4 teaspoon cracked black pepper
How to Make It
Arrange tomato slices in a single layer on several layers of paper towels; sprinkle with 1/2 teaspoon salt. Let stand 20 minutes; blot dry with paper towels.
Preheat oven to 400°.
Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 cups flour, 1/4 cup cornmeal, and 1/2 teaspoon salt in a 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 a soft dough forms. Knead gently 3 or 4 times.
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. Line baking sheet with parchment paper; sprinkle paper with 1 tablespoon cornmeal. Remove 2 sheets of plastic wrap from dough. Place dough, plastic wrap side up, on baking sheet. Remove top sheets of plastic wrap.
Combine 1/4 cup basil, cheese, and oregano. Combine 2 tablespoons flour and 1/2 teaspoon salt. Arrange cheese mixture on dough, leaving a 1 1/2-inch border. Using a sifter or sieve, sift 1 tablespoon 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 cup basil and pepper.
This is a lot of Work and you have to know what you are doing! I usually make 3 at a time because this is so much work. Every step is worth it and required for the full outcome. This is better then what is served in a nice restaurant. I usually take a morning or whole afternoon if my kids are entertained elsewhere. I agree, I usually make only once a year. You can skip the dough and just do the topping part on a store bought crust but it's not as good. I love to use my fresh heirlooms from the garden. The draining of the tomatoes is very important!
Love the amount of veggies in this. It is time consuming to make, but helps if you have two people. We used a mandolin for slicing the tomatoes and cut the butter into the flour by pulsing it in the food processor. Also, we only used 2 lbs of tomatoes.
Given the effort required to make this from the fresh ingredients -- from draining the tomatoes, shucking and chopping the corn off the cob, pulling out the food processor, messing with the layers of plastic wrap, etc. -- we only make this once a year, but to say that we look forward to it earnestly is an understatement! In my area, this is more a mid-to-late August recipe rather than a July recipe, but it is certainly a taste of summer. The simplicity of the toppings and the fresh corn in the crust all go together to make an incredible and memorable taste that you can savor all winter long.