rustic tomato and zucchini tart

By tulawdog

Ingredients

• FILLING:
• 1 3/4 cups All Purpose Unbleached Gold Medal® Flour
• 1/4 cup whole grain cornmeal
• 2 tablespoons granulated white sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold salted butter, cut into pieces
• 1/3 cup + 1 to 2 tablespoons lowfat buttermilk
• 2 leeks, cut into thin slices (white and much of the green parts too)
• 1 tablespoon olive oil
• 1 cup shredded Fontina cheese (or sub white cheese of your choice)
• 1 1/2 About 1 1/2 cups multi-colored cherry tomatoes, sliced in half
• 1 small zucchini, thinly sliced
• 1 generous tablespoon chopped oregano or basil
• kosher salt and freshly ground black pepper

Preparation

Step 1

1. Pre-filling prep: Prepare the leeks: Saute the leeks in olive oil until softened and lightly browned. Set aside to cool.

2. Preheat the oven to 350 degrees F. Prepare the crust: Combine flour, cornmeal, sugar and salt in a medium bowl- whisk together. Add the salted butter and use a pastry cutter to cut it into the dry mixture (you can also do this step in a food processor). Keep cutting in the butter until your mixture is a mess of crumbs. Add 1/3 cup of buttermilk and stir to combine. You'll need to add 1 to 2 more tablespoons of buttermilk to create a nice ball of dough (get in there and use your hands... and transfer it to a floured surface where you can knead it into a ball). You don't want it to be wet, so don't add too much buttermilk- just until it all comes together. If you're doing this in a food processor, just drizzle in the buttermilk until the dough comes together in a ball. Place the ball of dough onto a large parchment-lined baking sheet and roll it into a 12 to 14-inch round circle (it does not have to be perfect).

3. Sprinkle the leeks around the middle of the rolled out crust, leaving about a 1 1/2=inch border around the edge. Add cheese next, then tomato and zucchini. Gently fold edges over toward the middle, on top of the filling. Sprinkle fresh herbs on top and a good dose of salt and pepper.

4. Bake for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbly. Let cool for about 15 minutes, then slide the tart onto a cutting board, cut into slices and serve.