Kit's Rustic Tomato Tart

For the dough:
1 1/2 cups all purpose flour
pinch of salt
7 Tbsp unsalted butter, cold and cut in cubes
1/2 cup heavy cream

For the Filling:
4 to 5 tomatoes, peeled and sliced Heirloom are especially delish, I like using cherry, pear, grape tomatoes, and a mix of Roma and slicing tomatoes.

A light handful fresh basil leaves,  rolled and sliced chiffonade. 1/2 cup leeks, cleaned, mixed green and white, sliced 

1 cup mozzarella, shredded, extra for sprinkling on dough
1 cup cheddar, shredded
1 cup mayonnaise
Salt and pepper to taste

Directions:

Add flour and butter into the processor bowl and pulse. Once combined, slowly add the cream while still pulsing the flour mixture, Keep adding the cream until the dough comes together. Remove the dough from the food processor and move to a lightly floured surface. Gently knead the dough a few times until it is smooth and into a ball. Wrap up the dough with plastic wrap and place it in the refrigerator for an hour.

Preheat oven to 350 degrees F. Place the tomatoes in a colander over a bowl or sink. Sprinkle with salt and drain for 15 to 20 minutes.
Flour surface and roll out cold dough into a circular shape, about 10 inches.

In a skillet on medium heat, add sliced leeks and cook until soft and tender. Remove from pan,cool.

Layer the tomato slices, basil, and leeks in tart. Season with salt and pepper. Combine the shredded cheeses and mayonnaise together. Spread mixture on top of the tomatoes and pull edges of tart over the filling roughly. Place on a sheet pan and bake 35 minutes or until lightly browned and done. Add additional cheese when done if needed and garnish with herbs of choice. Slice and serve warm with a fresh salad.