Ingredients

For the crust

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast

　　1/2 teaspoon sugar

　　2 tablespoons olive oil

　　1 cup yellow cornmeal

　　1 1/2 to 1 3/4 cups all-purpose flour

　　3/4 teaspoon salt

　　

For the custard

1 1/2 tablespoons minced scallion

　　7 ounces mild soft goat cheese, mashed

　　2 large eggs, beaten lightly

　　1/2 cup heavy cream

　　1/4 cup minced fresh basil leaves

　　2 tablespoons olive oil

　　4 tomatoes (about 2 pounds), each cut into 1/3-inch-thick slices

　　1 garlic clove, minced

　　basil sprigs for garnish

　　

Make the crust:

Step 1

In the bowl of an electric mixer stir together the yeast, the sugar, and 1/3 cup lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in an additional 1/3 cup lukewarm water, the oil, the cornmeal, 1 1/2 cups of the flour, and the salt and blend the mixture, adding more water, 1 teaspoon at a time, as necessary to form a dough. Knead the dough, incorporating as much of the remaining 1/4 cup flour as necessary to form a smooth and elastic dough, for 3 to 5 minutes. Transfer the dough to an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, for 1 hour, or until it is double in bulk, and punch it down. Roll out the dough 1/8 inch thick on a floured surface, fit it into a greased 15- by 10 1/2-inch jelly-roll pan, crimping the edges decoratively, and bake the crust in the bottom third of a preheated 450°F. oven for 10 to 15 minutes, or until it is pale golden. Transfer the crust on the pan to a rack and let it cool for 10 minutes. The crust may be made 1 day in advance and kept, covered tightly with plastic wrap, at room temperature.

　　

Make the custard:

Step 2

In a bowl whisk together the scallion, the goat cheese, the eggs, the cream, the minced basil, salt and pepper to taste until the mixture is smooth.

　　

Step 3

In a large skillet heat the oil over moderately high heat hot but not smoking and in it sauté half the tomatoes with half the garlic for 1 to 2 minutes on each side, or until they are browned lightly, transferring them as they are sautéed to a plate. Sauté the remaining tomatoes with the remaining garlic in the same manner.

　　

Step 4

Spread the custard evenly over the crust and arrange the tomatoes in rows on it. Bake the tart in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until the custard is pale golden and set. Remove the tart carefully from the baking sheet with 2 spatulas and let it cool on a rack for 15 minutes. Garnish the tart with the basil sprigs and serve it at room temperature.