1/4cupcornflour (finely ground cornmeal) or cornmeal
4ouncesunsalted butter, cold, cut into 1/2" chunks, (1 stick)
1poundsummer squash or zucchini, cut into 1/8-1/4" rounds, (4-5 medium)
1/2teaspoonplus 1/4 teaspoon salt
8ouncesdry mozzarella (not the water packed kind) sliced
2ouncesfresh goat cheese, crumbled
1cupcherry tomatoes, halved
2tablespoonsbasil, chopped, plus some leaves for garnish
Cornmeal pate brisee:
Combine the flour and salt in a medium bowl. Scatter over the butter chunks and work in with your fingers until some pea-sized chunks remain. Sprinkle in the water a tablespoon at a time, tossing with your hands, until the dough just comes together and no floury bits remain. Gently press the dough into a ball, flatten into a disc, and stick in plastic bag. Chill in the fridge until firm, 30-45 minutes.
On a lightly floured surface, roll the dough into an even 14" round. Fit into a 10" tart pan, fold over the edges and trim flush with the pan. Chill 30 minutes.
While the tart dough is chilling, toss the zucchini with the 1/2 teaspoon salt in a colander. Set aside to sweat about 1 hour. Drain and pat dry with a clean towel.
Position a rack in the bottom of the oven and preheat to 450º. If you have a baking stone, put that in there, too; if not, put in a sturdy baking pan.
Layer the fillings in the chilled crust in the following order: mozzarella, goat cheese, basil, tomatoes. Arrange the squash on top in concentric circles.
Mash the garlic with the 1/4 teaspoon salt in a morter and pestle until a paste forms. Add in the olive oil. Brush this mixture over the squash.
Place the tart on the baking stone or baking sheet. Reduce the oven to 425º and bake for 55-60 minutes, until the filling is bubbling and the crust and squash are golden. Cool the tart 10 minutes, then cut into wedges and serve.
Nutritional values are based on one of four servings.