• Servings: 6
• For crust
• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal (not stone-ground)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into pieces
• 1 1/2 tablespoons finely chopped fresh rosemary
• 4 to 5 tablespoons ice water

1. Make crust:
2. Pulse together flour, cornmeal, sugar, and salt in a food processor.
3. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
4. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
5. Gently squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
6. Press dough evenly onto bottom and up sides of tart pan with floured fingers.
7. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim.
8. Chill crust until firm, about 30 minutes.
9. Preheat oven to 400°F.
10. Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack.

This is a recipe from Gourmet Magazine. Note: I'd suggest actually rolling out the crust for a smoother, thinner quality. Also, note, this is a pricey production, but interesting and pretty.