Tomato & Goat Cheese Tart

adapted from a recipe in "Health" magazine

CORNMEAL TART SHELL
2/3 cup stone-ground yellow corn meal
2/3 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp butter, diced
2 Tbsp extra-virgin olive oil
4-5 Tbsp ice water

FILLING
2 ounces softened goat cheese
2 Tbsp fresh basil, cut in slivers with kitchen shears
3 medium (1.5 lbs) fresh tomatoes, in thick slices
1/2 tsp salt
1/4 tsp black pepper

1. Preheat oven to 400.

2. For the tart shell, combine corn meal, flour, salt and pepper in a food processor and pulse 4x or until blended. Add butter and olive oil and pulse 10 seconds or until mixture resembles a coarse meal. With processor on, slowly add ice water through the food chute, processing just until blended. (Do not allow dough to form into a ball). Chill 15 minutes.

3. Press tart shell mixture into a 9x12 inch tart pan (I used a round springform pan lined with parchment).

4. Bake tart shell at 400 for 20 minutes. While the tart is warm, spread with goat cheese over the top, then sprinkle on the basil. Add tomato slices in overlapping concentric circles. Sprinkle with salt and pepper.

5. Bake for 15 minutes at 400. Let cool 5 minutes before slicing.

Ideas for Accompaniments:
We had this with corn on the cob, leftover roasted beets, leftover steamed cauliflower and green beans. I had a Tofurkey Italian sausage too, and the boys had fish sticks. (Friday is Eat The Leftover Vegetables Night around here.)