Roasted-Corn-And-Tomato Tart

1. 1

   Preheat oven to 375u00b0.

2. 2

   To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 1/4 teaspoon salt in a large bowl; make a well in center of mixture. Add water and oil; stir until well-blended. Turn dough out onto a lightly floured surface; knead 2 minutes.

3. 3

   Slightly overlap 2 lengths of plastic wrap on a slightly dampened surface. Gently press dough into a 4-inch circle on plastic wrap. Cover with 2 additional lengths of overlapping plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Freeze for 5 minutes or until plastic can be easily removed. Remove top sheets of plastic wrap; let stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan coated with cooking spray. Remove remaining sheets of plastic wrap. Press dough against bottom and sides of pan. Pierce dough with fork several times.

4. 4

   Bake crust at 375u00b0 for 15 minutes or until lightly browned, and cool on wire rack.

5. 5

   To prepare filling, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until corn is lightly brown.

6. 6

   Sprinkle 1 tablespoon mozzarella on crust. Top with corn, basil, 1/4 teaspoon salt, and pepper. Sprinkle with 1/4 cup mozzarella. Arrange tomato slices in a circular pattern over cheese. Sprinkle with remaining mozzarella and Parmigiano-Reggiano. Bake at 375u00b0 for 15 minutes or until lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.