Tomato Tart

For the Savory Crust:

Preheat the oven to 350°F.

Combine the flour, cornmeal, baking powder, and salt in a food processor and pulse to mix well. Add the butter and Parmesan and pulse until the butter is in pea-sized pieces. Add the water one tablespoon at a time until the dough firmly comes together.

Pat the dough out into a disk, wrap in plastic wrap, and refrigerate for three hours or overnight. Tightly wrapped, the dough will keep for up to a week in the refrigerator.

Roll the chilled dough out on a lightly floured surface into a 14-inch circle that is approximately 1/4-inch thick. Place the dough into a 10-inch tart pan. Using a paring knife, cut off any excess dough that hangs over the sides of the pan. Using a fork, poke holes in the bottom of the tart shell. Set aside.

For the Tomato Filling:

Divide the cherry tomatoes in half, making sure to distribute a variety of colors. Slice half of them as thinly as possible and set aside. Quarter the other half. Put the quartered cherry tomatoes and the sliced heirloom tomatoes in a colander and gently toss with the teaspoon of kosher salt. Allow to drain for 30 minutes, then pat dry.

Meanwhile, preheat the oven to 350°F. Bake the tart shell for eight to 10 minutes, or until light golden brown. Remove from the oven and allow to cool slightly before filling.

Combine the bacon, mayonnaise, basil, scallions, cheese, and pepper in a large bowl and mix well. Season with salt to taste.

Layer half of the drained tomatoes in the bottom of the par-baked tart shell. Spread the cheese mixture evenly over them. Arrange the thinly sliced cherry tomatoes and the rest of the drained tomatoes on top of the cheese mixture. Place the tart on a rimmed baking sheet and bake for 20 minutes, or until the filling is bubbly and the shell is a medium golden brown. Allow to cool slightly, garnish with basil and scallions, and serve.