8 Tbsp. unsalted butter, cold and cut into 1/2 inch cubes
4 to 6 Tbsp. ice water
1 1/2 pounds red plum tomatoes, stem end trimmed and sliced crosswise into 1/4 inch slices
1Tbsp. Stonewall Kitchen Roasted Garlic Oil
2 Tsp. Stonewall Kitchen Spice Rub for Seafood & Veggie
Stonewall Kitchen Maine Sea Salt and Peppercorns
4 oz. fresh mozzarella cheese, sliced thinly
2 oz. parmesan cheese, grated
3 Tbsp. Stonewall Kitchen Roasted Garlic Oil
1 Tbsp. Stonewall Kitchen Roasted Garlic Mustard
1/2 cup croutons, crushed
For the Dough:
In the bowl of a food processor, combine the flour, cornmeal, salt, pepper, baking powder and thyme leaves. Pulse to aerate and mix.
Add the butter and pulse until the mixture resembles coarse meal.
Remove the top of the processor and drizzle 2 Tbsp. of the ice water around the perimeter of the bowl. Replace the top and pulse to moisten the dough.
Repeat, adding a Tbsp. of cold water (if necessary) and pulsing mixture until the dough holds together when gently pinched.
Dump the dough out onto a work surface and gather into a ball.
Form the ball into a flat disk, wrap in plastic wrap and refrigerate for at least one hour or up to 24 hours.
Remove the dough from the refrigerator about 15 minutes before you roll it out.
Roll the dough out on a well-floured surface. This dough will cover up to an 11 inch round tart pan.
Fit the dough into a removable bottom tart pan. Carefully ease the dough into the sides, pressing down on the dough with your fingers to build up the edges as you go
Place a sheet of buttered foil over the dough.
Pour enough dry beans (pie weights or rice works also) over the foil to just cover the bottom of the pan.
Refrigerate the dough. Wrap the outside of the pan with foil to contain any leaks.
Adjust the oven rack to the lower third of the oven and preheat oven to 350 degreed F.
Bake the tart crust for about 20 minutes, remove from oven and remove the foil and beans.
Place tart back in oven and continue baking for and additional 15 minutes. The dough should be dry to the touch and lightly browned. Remove from oven and cool
For the Tomatoes:
Adjust and oven rack to the middle of the oven. Preheat the oven to 350 degrees F.
Line a baking pan with parchment. Arrange tomato slices on the parchment and drizzle with Stonewall Kitchen Roasted Garlic Oil and sprinkle with Stonewall Kitchen Seafood & Vegetable Rub, salt and pepper.
Roast for 30 to 45 minutes or until the tomatoes have shrunk in size and their juices have concentrated.
Remove from oven, loosen from the parchment with a spatula and allow to cool.The tomatoes can be used immediately or refrigerate until ready to use.
Putting it all together:
Preheat the oven to 350 degreed F.
Combine 1 Tbsp. of the Stonewall Kitchen Roasted Garlic Oil and 1 Tbsp. of the Stonewall Kitchen Roasted Garlic Mustard. Gently brush the bottom of the tart with the mixture.
Arrange the thinly sliced cheese over the bottom. Arrange the tomatoes decoratively over the cheese, sprinkle the Parmesan cheese and crouton crumbs over the tomatoes and drizzle the remaining Stonewall Kitchen Roasted Garlic Oil over all.
Bake for about 15 minutes or until the cheese is just melted and the tomatoes are heated through.