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1
Prepare Basic Pie Pastry: Put flour and salt in large bowl; toss with fork.
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2
Make well in center; fill with oil and water.
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3
Blend briefly with fork, thenusing wide, sweeping strokesstir briskly, until evenly mixed.
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4
Dough will be dampish and oily.
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5
Put dough on large piece of plastic.
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6
Flatten into 3/4-inch-thick disk; wrap in plastic.
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7
Let rest 10 minutes before using.
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8
Line large baking sheet with parchment paper.
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9
Preheat oven to 400F.
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10
To make Filling: Core, halve and seed tomatoes.
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11
Cut into 14-inch-thick slices.
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12
Cut small end pieces into small dice.
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13
Roll pastry into 13-inch circle between two sheets of wax paper or plastic wrap.
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14
Peel off top sheet, invert pastry over center of parchment-lined baking sheet and peel off second sheet.
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15
Mix garlic and rosemary in small cup.
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16
Sprinkle cornmeal over center of pastry, leaving 4-inch border.
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17
Make circle of overlapping tomato slices just inside cornmeal.
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18
Spread diced tomato inside circle of tomato slices, then cover dice and rest of center crust with more overlapping tomato slices.
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19
Sprinkle garlic mixture, salt and pepper to taste and Parmesan evenly over tomatoes.
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20
Using spatula to help lift pastry, fold edge of dough over outer ring of tomatoes.
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21
If dough cracks, just pinch it back together.
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22
Bake 30 minutes.
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23
Reduce oven to 375F, and bake 15 minutes more, or until juice around tomatoes bubbles rapidly.
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24
Cool 10 minutes.
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25
Cut into wedges; serve warm.
