Rustic Tomato Tart Recipe likemotherlikedaughters

• 1 recipe pastry dough rolled into 12 inch circle, chilled
• 1/3 cup fresh basil pesto
• 1 1/2 cups fresh sweet corn, blanched and cut off cobs
• 3 garden tomatoes, assorted varieties, sliced
• 1/2 cup mild white cheese, Monterey jack
• Salt and freshly ground pepper to taste
• 1 tablespoon freshly grated Parmesan cheese
• 1 egg yolk, beaten with 1 teaspoon water

1. Place pizza stone in oven and heat oven to 375 degrees.
2. Place chilled pastry dough round on a sheet of parchment paper placed on a baking sheet.
3. Spread basil pesto over dough, leaving a 1 1/2 inch border all around.
4. Scatter corn and cheese over round.
5. Arrange tomato slices over the top.
6. Season with salt and pepper.
7. Sprinkle on Parmesan cheese.
8. Fold the edges of the dough up around the filling, forming loose pleats.
9. (If dough is difficult to shape, return whole tart to refrigerator to chill.)
10. Brush border with egg yolk, and slide the parchment paper off the baking sheet onto the pizza stone.
11. Bake 45 minutes, until crust is browned and filling is sizzling.
12. Can be served warm or at room temperature.

pastry, fresh basil pesto, fresh sweet corn, garden tomatoes, white cheese, salt, parmesan cheese, egg yolk

Taken from www.chowhound.com/recipes/rustic-tomato-tart-28770 (may not work)