Rustic Tomato-Basil Tart

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 until smooth. Set aside.

In a separate medium bowl, combine the flour, 1/4 cup cornmeal and 1/2 teaspoon salt. Whisk until blended. Cut in the butter with a pastry blender until mixture resembles coarse meal. Add the pureed corn mixture and stir until a soft dough forms. Knead gently until it holds together, 3 or 4 times.

On a large clean slightly damp surface, slightly overlap two 16-inch sheets of plastic wrap. Place the dough in the plastic wrap and press into a 6-inch disc. Cover with 2 more (16-inch) sheets of overlapping plastic wrap. Roll the dough (still covered) using a rolling pin into a 14 inch circle. Transfer the dough to a large baking sheet and freeze for about 10 minutes or until the plastic wrap can easily be removed. Then pull it out of the freezer and set the dough aside for a moment.

Preheat oven to 400 F.

Line the baking sheet with parchment paper and sprinkle with 1 tablespoon cornmeal. Remove the top layer of plastic wrap and place the dough open face down on the cornmeal topped baking sheet. Remove the top layer of plastic wrap.

Combine 1/4 cup of basil, 1/3 cup fontina cheese and oregano. In a separate small bowl combine the 2 tablespoons of cornstarch and 1/2 teaspoon salt. Spread the cheese mixture on the dough leaving a 1 1/2 inch border around the edges. Sift 1 tablespoon of the cornstarch mixture over the cheese. Arrange half the sliced, blotted tomatoes over the cheese. Sift the remaining cornstarch mixture over the top of the tomatoes. Layer the remaining sliced tomatoes on top. Fold the edges of the dough up toward the center (leaving a bunch of the tomatoes still exposed) and press to seal.

Bake at 400 F for 35 minutes or until the crust is browned. Then remove it from the oven and allow the tart to sit for 10 minutes before cutting. Sprinkle with freshly ground pepper, 1/4 cup basil and additional fontina cheese if desired.

* Note: for an all purpose gluten free flour mixture we used the following recipe: 2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour. Mix and store in an airtight container in the refrigerator.

(Adapted from a Cooking Light recipe 2003.)