Rustic Tomato and Zucchini Tart

INGREDIENTS

CRUST:

1 3/4 cups

All Purpose Unbleached Gold Medal® Flour

1/4 cup

whole grain cornmeal

2 tbsp

granulated white sugar

1/4 tsp

salt

1/2 cup

cold salted butter, cut into pieces

1/3 cup

+ 1 to 2 tablespoons lowfat buttermilk

FILLING:

leeks, cut into thin slices (white and much of the green parts too)

1 tbsp

olive oil

1 cup

shredded Fontina cheese (or sub white cheese of your choice)

About 1 1/2 cups multi-colored cherry tomatoes, sliced in half

small zucchini, thinly sliced

generous tablespoon chopped oregano or basil

kosher salt and freshly ground black pepper