Tomato Tart with Burrata

1. Mix flour, cornmeal and 1/2 teaspoon salt in a large bowl or food processor. Cut in butter using a pastry blender, two knives or by pulsing in the food processor until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Pat the dough into a 5-by-7-inch rectangle and wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.

2. Preheat oven to 400 degrees F. Let the dough stand at room temperature for about 15 minutes before rolling.

3. Roll the dough on a lightly floured surface into a 12-by-17-inch rectangle. Check for sticking frequently and dust with more flour if necessary. Transfer the dough to an ungreased 10-by-15-inch jelly roll pan and press into the bottom and up the sides. Prick with a fork several times; line with parchment paper and cover with pie weights (or dry beans).

4. Bake the crust for 15 minutes. Remove the paper and weights and continue to bake until the crust is lightly browned, 8 to 12 minutes more.

5. Combine oil, herbs, garlic and the remaining pinch of salt in a small bowl. Brush the mixture over the crust. Arrange tomato slices on top and scatter with burrata, more herbs and flaky salt, if desired.

Tips

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.