Rustic Tomato and Cheese Pie

"The Queen of Hearts, she made some tarts, all on a summer's day". This tart recipe is a great summer recipe that you'll want to make also. 'Tart' is a strange name, the word has a variety of meanings, not all good! Tart may describe a bitter sour taste. Or maybe a girl who is a tease or flirt (or worse!). The old English meaning of the word is 'sharp, rough'. Perhaps that is why a rustic open pasty filled with fruit or vegetables and without a top got the name 'tart'. It certainly sounds less refined than it's cousin 'pie', defined as a baked dish of fruit or meat and vegetables with a top and base of pastry.
Whatever the definition, this pie/tart is a good meal to use the bountiful tomatoes of summer. I got the recipe from Chef Alli's website and she credits Find Cooking magazine of August/September 2013.

Rustic Tomato and Cheese Pie                                            

this makes a good summer supper with bacon and fruit

¼ cup flour combined with ¼ cup corn meal

Buttermilk Biscuit Dough

1 ¾ cups all-purpose flour

2 tsp. baking powder

1 tsp. granulated sugar

½ tsp. baking soda

¾ tsp. kosher salt

6 Tbs. cold unsalted butter, cut into ½-inch pieces

¾ cup buttermilk (or 1 Tbs. cider vinegar + milk to make ¾ cup)

Filling

1 ½ -2 pounds nicely ripened tomatoes, peeled and sliced 1 ¼ -inch thick. (Approximately 5-6 medium tomatoes)

4 oz. creamy goat cheese, softened

½ cup mayonnaise

¼ cup chopped basil (or ½- ¾ tsp. dried basil leaves)

Freshly ground pepper, to taste

            Position oven rack in center of oven and preheat oven to 425 degrees.  In a large mixing bowl, combine flour, baking powder, sugar, baking soda and salt. Using a pastry blender or a knife and fork, cut the butter into the flour mixture until mixture resembles coarse meal in texture. Using a silicone spatula or large spoon, stir in the buttermilk, just until the flour mixture is moistened. Don’t over mix! The dough should just come together and will be sticky.

            Sprinkle a 12x17-inch sheet of parchment paper with half of the flour/cornmeal mixture. Place biscuit dough onto this flour/cornmeal mixture and pat into a 5-inch round. Using a floured rolling pin, roll the biscuit dough into a 13-inch circle, lightly dusting with flour to keep dough from sticking, if needed.

            Slide parchment sheet with dough onto a large rimmed baking sheet. Sprinkle the remaining half of the flour/cornmeal mixture over the dough, leaving a 1 ½ -inch border. Arrange the sliced tomatoes over the dough in two circles, slightly overlapping them.

            Combine the goat cheese, mayo, and basil in a small bowl; dollop mixture in generous spoonfuls over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough where needed. Season pie with freshly ground black pepper.

            Bake, uncovered, until the crust is nicely golden brown and tomatoes are tender, approximately 20 minutes. Let tart cool on a wire rack for 10 minutes before cutting into wedges to serve.

dough is rolled out

and covered with sliced tomatoes

add cheese and fold edges up