FOR THE CRUST
A 1/4-ounce package; (2 1/2
-teaspoons)
; active dry yeast
1/2 ts Sugar
2 tb Olive oil
1 c Yellow cornmeal
1 1/2 3/4 cups all-purpose flour;
-up to 1
3/4 ts Salt
FOR THE CUSTARD
1 1/2 tb Minced scallion
7 oz Mild soft goat cheese;
-mashed
2 lg Eggs; beaten lightly
1/2 c Heavy cream
1/4 c Minced fresh basil leaves
2 tb Olive oil
4 Tomatoes; (about 2 pounds),
; each cut into
; 1/3-inch-thick
; slices
1 Garlic clove; minced
Basil sprigs for garnish
Make the crust:
In the bowl of an electric mixer stir together the yeast, the sugar, and
1/3 cup lukewarm water and proof the yeast mixture for 5 minutes, or until
it is foamy. Stir in an additional 1/3 cup lukewarm water, the oil, the
cornmeal, 1 1/2 cups of the flour, and the salt and blend the mixture,
adding more water, 1 teaspoon at a time, as necessary to form a dough.
Knead the dough, incorporating as much of the remaining 1/4 cup flour as
necessary to form a smooth and elastic dough, for 3 to 5 minutes. Transfer
the dough to an oiled bowl and turn it to coat it with the oil. Let the
dough rise, covered with plastic wrap, for 1 hour, or until it is double in
bulk, and punch it down. Roll out the dough 1/8 inch thick on a floured
surface, fit it into a greased 15- by 10 1/2-inch jelly-roll pan, crimping
the edges decoratively, and bake the crust in the bottom third of a
preheated 450°F. oven for 10 to 15 minutes, or until it is pale golden.
Transfer the crust on the pan to a rack and let it cool for 10 minutes. Th
e crust may be made 1 day in advance and kept, covered tightly with plastic
wrap, at room temperature.
Make the custard:
In a bowl whisk together the scallion, the goat cheese, the eggs, the
cream, the minced basil, salt and pepper to taste until the mixture is
smooth.
In a large skillet heat the oil over moderately high heat hot but not
smoking and in it saute half the tomatoes with half the garlic for 1 to 2
minutes on each side, or until they are browned lightly, transferring them
as they are sauteed to a plate. Saute the remaining tomatoes with the
remaining garlic in the same manner.
Spread the custard evenly over the crust and arrange the tomatoes in rows
on it. Bake the tart in the middle of a preheated 400°F. oven for 15 to
20 minutes, or until the custard is pale golden and set. Remove the tart
carefully from the baking sheet with 2 spatulas and let it cool on a rack
for 15 minutes. Garnish the tart with the basil sprigs and serve it at room
temperature.
Yields
1 servings