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1
Place the tomato slices in a single layer on several layers of clean paper towels.
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2
Sprinkle with 1/2 teaspoon salt and let stand for at least 20 minutes.
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3
Then blot the tomato slices dry with additional paper towels.
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4
Add the corn, lemon juice and yogurt to a food processor or blender and process until smooth.
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5
Set aside.
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6
In a separate medium bowl, combine the flour, 1/4 cup cornmeal and 1/2 teaspoon salt.
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7
Whisk until blended.
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8
Cut in the butter with a pastry blender until mixture resembles coarse meal.
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9
Add the pureed corn mixture and stir until a soft dough forms.
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10
Knead gently until it holds together, 3 or 4 times.
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11
On a large clean slightly damp surface, slightly overlap two 16-inch sheets of plastic wrap.
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12
Place the dough in the plastic wrap and press into a 6-inch disc.
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13
Cover with 2 more (16-inch) sheets of overlapping plastic wrap.
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14
Roll the dough (still covered) using a rolling pin into a 14 inch circle.
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15
Transfer the dough to a large baking sheet and freeze for about 10 minutes or until the plastic wrap can easily be removed.
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16
Then pull it out of the freezer and set the dough aside for a moment.
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17
Preheat oven to 400 F.
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18
Line the baking sheet with parchment paper and sprinkle with 1 tablespoon cornmeal.
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19
Remove the top layer of plastic wrap and place the dough open face down on the cornmeal topped baking sheet.
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20
Remove the top layer of plastic wrap.
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21
Combine 1/4 cup of basil, 1/3 cup fontina cheese and oregano.
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22
In a separate small bowl combine the 2 tablespoons of cornstarch and 1/2 teaspoon salt.
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23
Spread the cheese mixture on the dough leaving a 1 1/2 inch border around the edges.
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24
Sift 1 tablespoon of the cornstarch mixture over the cheese.
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25
Arrange half the sliced, blotted tomatoes over the cheese.
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26
Sift the remaining cornstarch mixture over the top of the tomatoes.
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27
Layer the remaining sliced tomatoes on top.
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28
Fold the edges of the dough up toward the center (leaving a bunch of the tomatoes still exposed) and press to seal.
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29
Bake at 400 F for 35 minutes or until the crust is browned.
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30
Then remove it from the oven and allow the tart to sit for 10 minutes before cutting.
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31
Sprinkle with freshly ground pepper, 1/4 cup basil and additional fontina cheese if desired.
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32
* Note: for an all purpose gluten free flour mixture we used the following recipe: 2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour.
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33
Mix and store in an airtight container in the refrigerator.
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34
(Adapted from a Cooking Light recipe 2003.)
