Fresh Tomato Tart

Ingredients: 1 1/4 cups flour,1 tablespoon plus 2 teaspoons cornstarch,1/4 teaspoon salt,6 tablespoons butter, diced,1 egg,2 pints grape or cherry tomatoes, rinsed and dried,1/2 cup basil leaves, divided,1/2 cup basil leaves, divided,cup chopped green onions,5 1/2 cups sharp provolone, grated (or fontina),1/2 cup mayonnaise,1/2 teaspoon pepper
Instructions:

1. Preheat oven to 375*.
2. In a food processor, combine the flour, cornstarch and one-fourth teaspoon salt. Pulse the mixture until it is in very tiny bits.
3. Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
4. Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.
5. Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
6. Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl.
7. Spread the mixture over the bottom of the tart shell.
8. Top with grape tomatoes and press them down.
9. Bake for 35 minutesuntil the crust edges are golden-brown and the cheese is bubbling up.
10. Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons.
11. Serve warm.
12. Serves 6-8.

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