Tomato Cheese Tart

Preheat oven to 325F. Dry tomatoes: Bake slices on foil-lined baking sheet 1 hour, turning halfway through.

Meanwhile, process flour, cornmeal, butter and 1/4 teaspoon salt in food processor to a coarse meal. Mix yogurt and water in a cup. Add to processor; pulse until dough begins to form. Flatten to a disk, wrap; freeze 10 minutes.

Roll dough on floured surface to 12-inch round. Fit in 10-inch springform pan, folding edges inside pan so side of crust is 1/2-inch high. Freeze 15 minutes.

Sprinkle cheeses evenly over crust. Arrange tomatoes on top, slightly overlapping. Sprinkle on remaining salt and pepper and drizzle with oil.

Adjust oven to 400F. Bake in lower third of oven for 30-35 minutes, until crust is golden brown. Garnish with basil; serve warm or room temperature.

With this tart, try an Austrian Grüner Veltliner such as Wieninger's ($15). Worth searching out, this white wine has a clean, crisp flavor with slightly herbal and peach aftertones. Or look for California's Mirassou Pinot Blanc ($10), which is a little more mellow and full-flavored.