Jessica Corwin, MPH, RD - Community Focused Registered Dietitian with Spectrum Health Healthier Communities.

Learn more about eating right and living well at the Spectrum Health Healthier Possibilities Blog:

Rustic Tomato and Zucchini Tart
Yield: 1 tart (about 6 slices)
Prep Time: 30 min
Cook Time: 50 min

1 3/4 cups white whole grain flour
1/4 cup whole grain cornmeal
2 tablespoons granulated white sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1/3 cup + 1 to 2 tablespoons skim buttermilk
2 leeks, cut into thin slices (white and much of the green parts too)
1 tablespoon olive oil
1 cup shredded Italian cheese (Fontina, mozzarella, feta, pecorino Romano, etc.)
About 1 1/2 cups multi-colored cherry tomatoes, sliced in half
1 small zucchini, thinly sliced
1 generous tablespoon chopped oregano or basil
kosher salt and freshly ground black pepper

1. Pre-filling prep: Prepare the leeks: Sauté the leeks in olive oil until softened and lightly browned. Set aside to cool.
2. Preheat the oven to 350 degrees F. Prepare the crust: Combine flour, cornmeal, sugar and salt in a medium bowl- whisk together. Add the salted butter and use a pastry cutter to cut it into the dry mixture (you can also do this step in a food processor). Keep cutting in the butter until your mixture is a mess of crumbs. Add 1/3 cup of buttermilk* and stir to combine. You'll need to add 1 to 2 more tablespoons of buttermilk to create a nice ball of dough (get in there and use your hands... and transfer it to a floured surface where you can knead it into a ball). You don't want it to be wet, so don't add too much buttermilk- just until it all comes together. If you're doing this in a food processor, just drizzle in the buttermilk until the dough comes together in a ball. Place the ball of dough onto a large parchment-lined baking sheet and roll it into a 12 to 14-inch round circle (it does not have to be perfect).
3. Sprinkle the leeks around the middle of the rolled out crust, leaving about a 1-1/2 inch border around the edge. Add cheese next, then zucchini, and finally the rainbow of tomatoes. Gently fold edges over toward the middle, on top of the filling. Sprinkle fresh herbs on top and salt and pepper to taste.
4. Bake for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbly. Let cool for about 15 minutes, then slide the tart onto a cutting board, cut into slices and serve.
*If you do not have buttermilk, simply add 1 tablespoon of lemon juice to 1 cup of milk and allow to sit 5-minutes as the milk sours.