Rustic Tomato-Basil Tart


  • ½ teaspoons Freshly Ground Black Pepper
  • 2 Tablespoons Cornstarch (or Substitute All-purpose Flour If Desired)
  • 1 Tablespoon Chopped Fresh Oregano
  • ⅓ cups Shredded Fontina Cheese, Plus Extra For Sprinkling On Top If Desired
  • ½ cups Thinly Sliced Fresh Basil, Divided
  • ¼ cups Cold Unsalted Butter (cut Into Small Pieces)
  • ¼ cups Yellow Cornmeal, Plus 1 Tablespoon Cornmeal, Divided
  • + 5 more ingredients
    • 3 Tablespoons Plain Greek Yogurt (I Used 2% Fat Fage, Substitute Sour Cream If Desired)
    • 2 pounds Ripe Tomatoes, Cut Into ¼-inch Thick Slices (for 2 Pounds You'll Need About 6 Medium)
    • 1 Tablespoon Fresh Lemon Juice
    • 1 cup Fresh Corn Kernels (for 1 Cup You'll Need About 2 Ears)
    • 1-½ teaspoon Sea Salt, Divided

Place the tomato slices in a single layer on several layers of clean paper towels. Sprinkle with 1/2 teaspoon salt and let stand for at least 20 minutes. Then blot the tomato slices dry with additional paper towels. Add the corn, lemon juice and yogurt to a food processor or blender and process u...

View full recipe at SpringPad


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