Tomato Cheese Tart

ingredients

8 small vine-ripe or plum tomatoes (about 2 pounds), ends trimmed an sliced 1/2-inch thick
1 cup all-purpose flour
3 tablespoons cornmeal
3 tablespoons butter
3/4 teaspoon salt, divided
3 tablespoons yogurt
2 tablespoons water
1/4 cup grated Parmesan
1/2 cup crumbled goat or feta cheese
1/2 teaspoon pepper
1 teaspoon olive oil
basil leaves for garnish (optional)

1
Preheat oven to 325F.
2
Dry tomatoes: Bake slices on foil-lined baking sheet 1 hour, turning halfway through.
3
Meanwhile, process flour, cornmeal, butter and 1/4 teaspoon salt in food processor to a coarse meal. Mix yogurt and water in a cup. Add to processor; pulse until dough begins to form. Flatten to a disk, wrap; freeze 10 minutes.
4
Roll dough on floured surface to 12-inch round. Fit in 10-inch springform pan, folding edges inside pan so side of crust is 1/2-inch high. Freeze 15 minutes.
5
Sprinkle cheeses evenly over crust. Arrange tomatoes on top, slightly overlapping. Sprinkle on remaining salt and pepper and drizzle with oil.
6
Adjust oven to 400F. Bake in lower third of oven for 30-35 minutes, until crust is golden brown.
7
Garnish with basil; serve warm or room temperature.