Servings: Makes 8 servings
In a medium saucepan over medium flame, heat olive oil until hot but not smoking. Add onion, garlic and jalapeño; cook, stirring, 1 minute. Add tomatoes, their juices and salt and pepper to taste. Bring to a boil over medium-high heat, reduce flame, and cook at a low boil 20 minutes, or until reduced and thickened. Transfer to a bowl, allow to cool to room temperature, and use immediately or refrigerate, tightly covered, up to 1 day.
In food processor, pulse flour, butter, cornmeal, 1/4 cup Parmesan, salt and peppers until crumbly. With motor running, add buttermilk in a slow, steady stream; process just until dough forms a ball. Divide dough in half, shape each half into a disc, wrap in waxed paper, and chill 1 hour or overnight.
Preheat oven to 400°. Set out a 13 1/2" x 4 1/2" rectangular or a 9-inch round tart pan. Roll out one disc of dough to a 1/4-inch-thick 15" x 6" rectangle or 11-inch circle; pat dough into pan. Brush with egg white. Add basil to chilled tomato mixture and spread it evenly over tart shell. In a small bowl, stir together egg yolk and 2 teaspoons water. Roll out remaining half of dough to 1/4 inch thick and cut into 1-inch strips; arrange in crisscross pattern over top of tart, brush with egg yolk mixture, and sprinkle with 2 tablespoons Parmesan.
Bake on a baking sheet 25 to 30 minutes, or until crust is browned. Serve warm or at room temperature.
Adapted from Back to the Table by Art Smith
From the December 2002 issue of O, The Oprah Magazine
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