fresh tomato tart Name: Jennifer Miller Base: Falls Church Recipe: 1 1⁄4 cups flour 1 tablespoon cornstarch, plus 2 teaspoons cornstarch 1⁄4 teaspoon salt 6 tablespoons butter, diced 1 egg 2 pints grape tomatoes, rinsed and dried 1⁄2 cup basil leaves, divided 1⁄3 cup chopped green onion 1 1⁄2 cups sharp provolone cheese, grated 1⁄2 cup mayonnaise 1⁄2 teaspoon pepper DIRECTIONS Preheat oven to 375*. In a food processor, combine the flour, cornstarch, one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits. Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely. Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes. Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons. Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell. Top with grape tomatoes and press them down. Bake for 35 minutes�until the crust edges are golden-brown and the cheese is bubbling up. Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.