Rustic Tomato-Basil Tart

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

You can use all red tomatoes if you can't find yellow.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 32%
  • Fat: 11.5g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 9.2g
  • Carbohydrate: 48g
  • Fiber: 4.7g
  • Cholesterol: 29mg
  • Iron: 3.1mg
  • Sodium: 753mg
  • Calcium: 80mg

Ingredients

  • 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

Preparation

  1. 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.
  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 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.
  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. 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.
  5. 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.
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