Country-Style Tomato Tart

Line a large tray with a double thickness of paper towels. Arrange tomatoes on towels; pat dry. Let stand, covered with paper towels, 1 hour.

To prepare the Cornmeal Pastry: In a medium bowl, stir together flour, cornmeal, and salt. Using a pastry blender, cut in butter, cut up, until pea size. Add canola oil; stir lightly with a fork until combined. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding cold water (3 to 4 tablespoons total) until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together.

Meanwhile, preheat oven to 400 degrees F. On an 18-inch square of foil, use your hands to slightly flatten pastry; cover with parchment paper. Roll pastry into a 12x8-inch rectangle. Carefully peel off parchment and brush pastry with milk. Slide foil and pastry onto a large baking sheet. Bake 10 to 15 minutes or until light brown. Remove from oven.

Preheat broiler. In a small bowl, combine 1/2 cup of the Gruyere cheese, Alfredo sauce, thyme, garlic, salt, and pepper; spread over pastry. Top with chicken and tomatoes; sprinkle with remaining 1/4 cup cheese. Broil 4 to 5 inches from heat 3 to 5 minutes or until cheese is starting to brown.

If desired, sprinkle tart with additional thyme. Serve warm.