Ingredients
- 1 1/3 c Flour
- 1/2 c cornmeal
- 2 tsp baking powder
- 1 Tbsp Butter Olive Oil
- 1 c Greek yogurt
- 1 egg
- 1 c Cheddar Cheese shredded
- 1/2 c mayonnaise
- 2 tsp Sugar
- 1/2 tsp Lemon Zest
- 1 tsp fresh ground black pepper
- 1 tsp English Blend
- 1 lb Heirloom tomaotes
- 1/4 tsp Sea Salt flaky
- Neapolitan Balsamic Vinegar drizzled
Servings:
Units:
Instructions
- Preheat oven to 400ยบ. Place flour, cornmeal and baking powder in a stand mixer bowl, fitted with the paddle attachment. Beat on low until combined. Add butter oil and 1/2 c yogurt. Beat until mixed. In a 9 inch tart pan, press the dough on the bottom and up the sides. Top with parchment paper and pie weights (or dry beans). Bake for 15 minutes. Remove the weights and paper and bake an additional 10 minutes. Mix remaining ingredients in a medium bowl until smooth. spread evenly in the cooled crust. Slice tomatoes 3/8 inch thick and pat dry. Arrange on top of the filling. Bake the tart until the filling is set, approximately 25-30 minutes. Turn the broiler on, and brown the top. Let cool on wire rack. Sprinkle with salt and pepper and garnish with basil and Neapolitan Herb Balsamic vinegar.
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