Ingredients for about 6 people

• 1.25 cups flour
• ¼ cup corn meal
• ¾ teaspoon salt
• 4 tablespoons unsalted butter, cut into small pieces, chilled in freezer for 10 mins
• 2 tablespoons olive oil, chilled in freezer for 10 mins
• 4 tablespoons ice water
• 1.5 pounds heirloom tomatoes (about 4 large), sliced into 1/4
• 1 egg white, beaten
• 8 large pitted and sliced olives
• 1 teaspoon fresh thyme
• 2 ounces ricotta salata (optional)
• salt and pepper to taste

Preparation

1. In a food processor, pulse together flour, cornmeal and salt. Add butter and olive oil and pulse until mixture is a coarse meal, with some chunks of butter remaining the size of peas.
2. Add ice water until mixture begins to come together, but remains crumbly.
3. Turn out onto a sheet of plastic wrap and gently press together with the heel of your hand. Wrap tightly in plastic and refrigerate for at least 30 mins and up to 24 hours.
4. Preheat oven to 400°F.
5. Salt tomato slices generously and place in a colander over a large bowl to drain.
6. Meanwhile, carefully roll out the dough on a lightly floured surface. The dough will be crumbly. Place in a 9 inch tart pan with a removable bottom. Poke with a fork in several places. Cover with foil, shiny side down, and fill with dried beans or pie weights. Bake for 10 mins. Remove foil and beans and continue to bake uncovered for an additional 15 mins or until the crust is beginning to brown. Cool the crust completely and brush it lightly with the beaten egg white. Let dry.
7. Layer tomatoes onto crust in an overlapping circle. Top with sliced olives and thyme and a drizzle of olive oil. Grind fresh pepper over and bake the tart for 25 minutes until the tomatoes look wrinkly and begin to brown.
8. Cool slightly and crumble the ricotta on top. Serve immediately or at room temperature within 2 hours.