A beautiful and hearty layered tart easy enough for a weekday meal and pretty enough for company.
1 3/4 cups all purpose flour
1/4 cup whole grain cornmeal
2 tbsp granulated white sugar
1/4 tsp salt
1/2 cup cold salted butter, cut in pieces
1/3 cup + 1-2 tbsp buttermilk
2 whole leeks, cut into thin slices
1 tbsp olive oil
1 cup shredded Fontina cheese
1 1/2 cups cherry tomatoes, cut in half
1 zucchini, sliced
1 tbsp chopped fresh Basil
salt and pepper to taste
In large skillet, sauté leeks in olive oil until softened, set aside.
Preheat oven to 350°F.
In medium bowl, combine flour, cornmeal, sugar and salt and whisk together.
Add butter and use a pastry cutter to cut it into the dry mixture until it is crumbly.
Add 1/3 cup buttermilk and stir to combine.
Kneed with hands, adding 1 to 2 more tablespoons of buttermilk as needed to create a ball of dough.
Place ball of dough on large parchment lined baking sheet and roll it out to a 12-14 in circle.
Sprinkle on leeks leaving a 1 1/2 in border around the edge.
Add cheese, tomatoes and zucchini.
Gently fold edges towards middle slightly over filling.
Sprinkle basil, salt and pepper on top.
Bake 45 minutes to an hour until crust is golden brown and filling is bubbling.
Let cool 10 minutes before slicing and serving.