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1
Cut butter into pieces.
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2
In a food processor pulse together flour, cornmeal, and salt.
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3
Add butter and pulse until mixture resembles coarse meal.
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4
Add ice water and pulse until incorporated and mixture just forms a dough.
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5
Press dough evenly into bottom and up sides of a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim (see note, above) and roll a rolling pin over rim of pan to trim dough flush with rim.
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6
Chill crust about 20 minutes, or until firm.
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7
While crust is chilling, preheat oven to 375F.
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8
Line crust with foil and fill with pie weights or raw rice.
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9
Bake crust in lower third of oven until edge is set, 10 minutes.
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10
Carefully remove foil and weights or rice and bake crust 5 minutes more, or until just dry.
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11
Leave oven on and cool crust in pan on a rack (crust may crack slightly).
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12
Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
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13
Chop basil.
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14
In a bowl whisk together basil and remaining custard ingredients and season with salt and pepper.
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15
Pour custard into crust, spreading evenly.
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16
Halve tomatoes and arrange, cut sides up, in one layer on custard, pressing lightly into custard.
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17
Season tomatoes with salt and pepper and bake tart in lower third of oven until custard is just set, about 25 minutes.
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18
Cool tart to warm in pan on rack.
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19
Tart may be made 1 day ahead and cooled completely before being chilled, covered, in pan.
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20
Reheat tart, uncovered, in a 350F.
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21
oven or bring to room temperature before serving.
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22
Carefully remove rim from pan.
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23
Cut tart into roughly 2-inch pieces and serve warm or at room temperature.
