Tomato Tart with Burrata
A touch of cornmeal adds texture and nutty flavor to buttery pastry dough in this tomato tart recipe.
To make ahead: Refrigerate dough (Step 1) for up to 2 days.
Equipment: 10-by-15-inch jelly roll pan, parchment paper, pie weights or dry beans
Tip: Creamy goat milk butter (such as Meyenberg) enhances the savory flavor of this tender pastry crust. If you can't find it, you can sub butter made from cow's milk.