Fresh Tomato Tart

A lovely and delicious savory tart for those fresh summer tomatoes!

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1 1⁄4 cups flour
• 1  tablespoon cornstarch, plus 2 teaspoons cornstarch
• 1⁄4 teaspoon salt
• 6  tablespoons butter, diced
• 1  egg
• 2  pints grape tomatoes, rinsed and dried
• 1⁄2 cup basil leaves, divided
• 1⁄3 cup  chopped green onion
• 1 1⁄2 cups  sharp provolone cheese, grated
• 1⁄2 cup mayonnaise
• 1⁄2 teaspoon pepper

Directions

1. Preheat oven to 375*.
2. In a food processor, combine the flour, cornstarch, one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits.
3. Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
4. Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.
5. Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
6. Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
7. Top with grape tomatoes and press them down. Bake for 35 minutes�until the crust edges are golden-brown and the cheese is bubbling up.
8. Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.