Tomato Basil Tart with Sweet Balsamic Reduction

Adapted from and inspired by Ellie Krieger.

For the crust:

Preheat oven to 375ºF

1. Combine cornmeal, flour, and salt in a food processor and pulse a few times to combine. Incorporate butter and oil by adding and pulsing until mixture resembles crumbly and small pebbles. While food processor is on, stream in cold water until a loose dough is formed.

2. In a 12″ tart dish, press in the cornmeal dough to form a 1/8″ thick crust (make sure to cover around the sides and bottom). Cover with aluminum foil and fill dish with dry beans or rice to weigh the crust down. Bake for 10 minutes, remove foil and weight, and then bake for another 5 minutes. Remove from oven and set aside. Change oven temperature to 400ºF.
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For the filling & assembly:

1. In a small bowl, combine 1 tablespoon of extra virgin olive oil, 1 tablespoon of white truffle oil and minced garlic (to infuse the oils). Mix and set aside.

2. In a medium pan, heat 1/2 tablespoon of extra virgin olive oil and add the sliced onions. Add a pinch of salt and cook on medium-low heat until translucent (about 5-6 minutes). Remove from heat and set aside.

3. Use a brush to thinly coat the tart shell with the garlic oil. Pour any remaining garlic oil onto the crust and spread. Layer 1/4 of the mozzarella and parmesan cheese on top. Spread the onions evenly over the tart, layer another fourth of the cheeses, and cover with the chopped basil. Add another fourth of the mozzarella and parmesan cheese then layer the sliced tomatoes onto the tart (overlapping if necessary). Add remaining cheese, light sprinkling of salt and pepper, and drizzle the remaining 3/4 tablespoon of extra virgin olive oil over the tart. Bake, uncovered, at 400º F for 30 minutes or until cheese is golden brown and tomatoes have wilted. Garnish with extra basil if desired.
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For the sweet balsamic reduction:

1. In a small sauce pot, add the balsamic vinegar and cook on medium heat until it reaches a simmer. Reduce heat to medium-low (making sure it does not boil) and stir occasionally. When vinegar reduces by half, add sugars and stir to combine. Continue to cook until reduction is thick, syrupy and coats the back of a spoon.

2. With a spoon, drizzle over tomato tart. And serve!