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1
In the bowl of an electric mixer stir together the yeast, the sugar, and 1/3 cup lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy.
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2
Stir in an additional 1/3 cup lukewarm water, the oil, the cornmeal, 1 1/2 cups of the flour, and the salt and blend the mixture, adding more water, 1 teaspoon at a time, as necessary to form a dough.
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3
Knead the dough, incorporating as much of the remaining 1/4 cup flour as necessary to form a smooth and elastic dough, for 3 to 5 minutes.
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4
Transfer the dough to an oiled bowl and turn it to coat it with the oil.
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5
Let the dough rise, covered with plastic wrap, for 1 hour, or until it is double in bulk, and punch it down.
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6
Roll out the dough 1/8 inch thick on a floured surface, fit it into a greased 15- by 10 1/2-inch jelly-roll pan, crimping the edges decoratively, and bake the crust in the bottom third of a preheated 450F.
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7
oven for 10 to 15 minutes, or until it is pale golden.
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8
Transfer the crust on the pan to a rack and let it cool for 10 minutes.
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9
The crust may be made 1 day in advance and kept, covered tightly with plastic wrap, at room temperature.
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10
In a bowl whisk together the scallion, the goat cheese, the eggs, the cream, the minced basil, salt and pepper to taste until the mixture is smooth.
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11
In a large skillet heat the oil over moderately high heat hot but not smoking and in it saute half the tomatoes with half the garlic for 1 to 2 minutes on each side, or until they are browned lightly, transferring them as they are sauteed to a plate.
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12
Saute the remaining tomatoes with the remaining garlic in the same manner.
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13
Spread the custard evenly over the crust and arrange the tomatoes in rows on it.
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14
Bake the tart in the middle of a preheated 400F.
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15
oven for 15 to 20 minutes, or until the custard is pale golden and set.
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16
Remove the tart carefully from the baking sheet with 2 spatulas and let it cool on a rack for 15 minutes.
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17
Garnish the tart with the basil sprigs and serve it at room temperature.
