FLEXIBLE TOMATO AND ZUCCHINI TART #recipe @LucyBurdette

LUCY BURDETTE: I first spotted this tart on Recipe Girl 

while I was browsing Pinterest (one of my favorite ways to procrastinate, especially if I'm a little hungry.) I love making homemade pizza, but here I was immediately attracted to the cornmeal crust. I've made this twice now, the second time spreading some homemade pesto on the crust before adding the vegetables and cheese. It was delicious!

INGREDIENTS:

CRUST:

1 1/2 cups flour

1/2 cup whole grain cornmeal

1 tablespoon granulated white sugar

1/4 teaspoon salt, scant

1/2 cup cold unsalted butter, cut into pieces

1/3 cup milk plus 1 tsp vinegar

FILLING:

2 leeks, well cleaned and thinly sliced, or 1 red onion

1 tablespoon olive oil

1/2 cup shredded Fontina cheese

½ cup fresh mozzarella, shredded

About 1 1/2 cups cherry tomatoes, sliced in half

1 small zucchini or yellow squash, thinly sliced

6-8 leaves chopped basil

Freshly ground black pepper

If you are using leeks, clean them well, chop them, and sauté them briefly in a little olive oil. If you are using an onion, sliced finely, but no need to cook ahead.
Preheat the oven to 350. Mix the dry ingredients, flour, cornmeal, sugar and salt in the bowl of a food processor. Then cut the butter in until the mixture looks crumbly. Add the milk and mix briefly until the dough comes together. 

Put the dough in the center of a piece of parchment paper and roll into a circle, 12 to 14 inches. No need to worry about making it beautiful. Slide the dough on its parchment onto a large cookie sheet.

If you are using pesto, spread the pesto around the dough circle, leaving an inch and a half on the outside. Sprinkle the leeks or onions over the pesto. Add the cheeses, followed by the zucchini or yellow squash. Apply the cherry tomatoes on top and sprinkle with basil. Now fold in the edges of the tart. Bake for 45 minutes to an hour until the crust is browning and the center is bubbly.

I served this with a salad and it was a good amount for three people, or for two with a slice left over.

 And here's the version with the pesto and zucchini--equally delicious!

Lucy writes the Key West food critic mysteries. Follow her on Facebook, Twitter, Pinterest, and Instagram!