Rustic Tomato-Basil Tart

Rustic Tomato-Basil Tart
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ¼ cup chilled butter, cut into small pieces
  • 1 tablespoon yellow cornmeal
  • 1 ½ cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh oregano
  • 1/3 cup (1 1/2 ounces) shredded fontina cheese
  • ½ cup thinly sliced fresh basil, divided
  • + 19 more ingredients
    • ¼ cup yellow cornmeal
    • ½ cup thinly sliced fresh basil, divided
    • ¼ cup yellow cornmeal
    • 1 ½ pounds medium yellow tomatoes, cut into 1/4-inch-thick slices
    • 1 ½ pounds medium red tomatoes, cut into 1/4-inch-thick slices
    • 1 ½ teaspoons salt, divided
    • 1 cup fresh corn kernels (about 2 ears)
    • 1 tablespoon fresh lemon juice
    • 3 tablespoons fat-free sour cream
    • ¼ teaspoon cracked black pepper
    • ¼ cup chilled butter, cut into small pieces
    • 1 tablespoon yellow cornmeal
    • 1 ½ cups all-purpose flour
    • 2 tablespoons all-purpose flour
    • 1 ½ pounds medium yellow tomatoes, cut into 1/4-inch-thick slices
    • 1 ½ pounds medium red tomatoes, cut into 1/4-inch-thick slices
    • 1 tablespoon chopped fresh oregano
    • 1 ½ teaspoons salt, divided
    • 1/3 cup (1 1/2 ounces) shredded fontina cheese

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...

View full recipe at My Recipes

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