Heirloom Tomato Tart

• 2 teaspoons cornmeal, divided
• 1 refrigerated pie pastry
• Cooking spray
• 3 tablespoons shredded Asiago cheese
• 3 large heirloom tomatoes, cut into 1/4-inch slices
• 3 small heirloom tomatoes, cut into 1/4-inch slices
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 1/4 cup crumbled goat or feta cheese
• Fresh basil leaves, optional

1. Sprinkle a large
2. with 1 teaspoon cornmeal.
3. On a lightly floured surface, roll pastry into a 12-in. circle; transfer to prepared pan. Spritz dough with cooking spray. Sprinkle with remaining cornmeal, pressing cornmeal gently into dough. Prick thoroughly with a fork. Sprinkle with Asiago cheese.
4. Bake at 450u0b0 for 10 minutes or until lightly browned. Cool on a wire rack.
5. Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and salt. Top with goat cheese; garnish with basil if desired. Serve immediately.

cornmeal, pastry, cooking spray, cheese, heirloom tomatoes, heirloom tomatoes, extra virgin olive oil, ground pepper, salt, crumbled goat, fresh basil

Taken from www.tasteofhome.com/recipes/heirloom-tomato-tart/ (may not work)