Rustic Tomato-Basil Tart

• 1 1/2 pounds medium yellow tomatoes, cut into 1/4-inch-thick slices
• 1 1/2 pounds medium red tomatoes, cut into 1/4-inch-thick slices
• 1 1/2 teaspoons salt, divided
• 1 cup fresh corn kernels (about 2 ears)
• 1 tablespoon fresh lemon juice
• 3 tablespoons fat-free sour cream
• 1 1/2 cups all-purpose flour
• 1/4 cup yellow cornmeal
• 1/4 cup chilled butter, cut into small pieces
• 1 tablespoon yellow cornmeal
• 1/2 cup thinly sliced fresh basil, divided
• 1/3 cup (1 1/2 ounces) shredded fontina cheese
• 1 tablespoon chopped fresh oregano
• 2 tablespoons all-purpose flour
• 1/4 teaspoon cracked black pepper

1. Arrange tomato slices in a single layer on several layers of paper towels; sprinkle with 1/2 teaspoon salt. Let stand 20 minutes; blot dry with paper towels.
2. Preheat oven to 400u0b0.
3. Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 cups flour, 1/4 cup cornmeal, and 1/2 teaspoon salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3 or 4 times.
4. Slightly overlap 2 (16-inch) sheets of plastic wrap on a slightly damp surface. Place dough on plastic wrap; press into a 6-inch circle. Cover with 2 additional (16-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle; place on a large baking sheet in freezer 10 minutes or until plastic wrap can be easily removed. Line baking sheet with parchment paper; sprinkle paper with 1 tablespoon cornmeal. Remove 2 sheets of plastic wrap from dough. Place dough, plastic wrap side up, on baking sheet. Remove top sheets of plastic wrap.
5. Combine 1/4 cup basil, cheese, and oregano. Combine 2 tablespoons flour and 1/2 teaspoon salt. Arrange cheese mixture on dough, leaving a 1 1/2-inch border. Using a sifter or sieve, sift 1 tablespoon flour mixture over cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes; top with remaining tomatoes. Fold edges of dough toward center; press to seal (dough will only partially cover tomatoes). Bake at 400u0b0 for 35 minutes or until crust is brown; let stand 10 minutes. Sprinkle with 1/4 cup basil and pepper.

yellow tomatoes, red tomatoes, salt, fresh corn kernels, lemon juice, sour cream, flour, yellow cornmeal, chilled butter, yellow cornmeal, fresh basil, fontina cheese, fresh oregano, flour, cracked black pepper

Taken from www.myrecipes.com/recipe/rustic-tomato-basil-tart (may not work)