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Adapted from and inspired by Ellie Krieger.
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For the crust:
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Preheat oven to 375 degrees F
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1.
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Combine cornmeal, flour, and salt in a food processor and pulse a few times to combine.
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Incorporate butter and oil by adding and pulsing until mixture resembles crumbly and small pebbles.
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While food processor is on, stream in cold water until a loose dough is formed.
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2.
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In a 12 tart dish, press in the cornmeal dough to form a 1/8 thick crust (make sure to cover around the sides and bottom).
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Cover with aluminum foil and fill dish with dry beans or rice to weigh the crust down.
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Bake for 10 minutes, remove foil and weight, and then bake for another 5 minutes.
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Remove from oven and set aside.
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Change oven temperature to 400 degrees F. - For the filling & assembly:
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1.
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In a small bowl, combine 1 tablespoon of extra virgin olive oil, 1 tablespoon of white truffle oil and minced garlic (to infuse the oils).
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Mix and set aside.
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2.
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In a medium pan, heat 1/2 tablespoon of extra virgin olive oil and add the sliced onions.
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Add a pinch of salt and cook on medium-low heat until translucent (about 5-6 minutes).
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Remove from heat and set aside.
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3.
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Use a brush to thinly coat the tart shell with the garlic oil.
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Pour any remaining garlic oil onto the crust and spread.
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Layer 1/4 of the mozzarella and parmesan cheese on top.
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Spread the onions evenly over the tart, layer another fourth of the cheeses, and cover with the chopped basil.
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Add another fourth of the mozzarella and parmesan cheese then layer the sliced tomatoes onto the tart (overlapping if necessary).
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Add remaining cheese, light sprinkling of salt and pepper, and drizzle the remaining 3/4 tablespoon of extra virgin olive oil over the tart.
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Bake, uncovered, at 400 degrees F for 30 minutes or until cheese is golden brown and tomatoes have wilted.
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Garnish with extra basil if desired.
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For the sweet balsamic reduction:
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1.
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In a small sauce pot, add the balsamic vinegar and cook on medium heat until it reaches a simmer.
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Reduce heat to medium-low (making sure it does not boil) and stir occasionally.
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When vinegar reduces by half, add sugars and stir to combine.
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Continue to cook until reduction is thick, syrupy and coats the back of a spoon.
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2.
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With a spoon, drizzle over tomato tart.
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And serve!
