Lunch: Goat Cheese and Tomato Tart in a Cornmeal Crust

In this recipe we call for a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim; you could instead use a 10- by 1-inch round tart pan with a removable rim. The cornmeal makes a tender, delicate crust.

Ingredients

1 1/2 sticks (3/4 cup) cold unsalted butter
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon salt
3 tablespoons ice water
pie weights or raw rice for weighting crust

Instructions

Cut butter into pieces.
In a food processor pulse together flour, cornmeal, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture just forms a dough. Press dough evenly into bottom and up sides of a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim (see note, above) and roll a rolling pin over rim of pan to trim dough flush with rim. Chill crust about 20 minutes, or until firm.
While crust is chilling, preheat oven to 375 °F.
Line crust with foil and fill with pie weights or raw rice. Bake crust in lower third of oven until edge is set, 10 minutes. Carefully remove foil and weights or rice and bake crust 5 minutes more, or until just dry. Leave oven on and cool crust in pan on a rack (crust may crack slightly). Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.

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