BLACK PEPPER CORNMEAL CRUST

1. Preheat the oven to 400°F.
2. Whisk together the flour, cornmeal, black pepper and salt in a medium sized bowl and set aside.
3. Add the butter to the flour mixture and use a pastry blender or your hands to squish the butter in with the dry ingredients until pea sized granules start to from. 
4. Slowly add the ice cold vodka and use a fork to mix until hydrated. Then mix in the olive oil until just combined. The dough should be a little rough and shaggy but hold together when squeezed in your hand.
5. Transfer the dough into a 10" removable bottom tart pan and press the dough into the pan evenly and up the sides. Prick the bottom of the shell with a fork.
6. Line with parchment paper or foil and fill with beans or rice to weigh the dough down. Bake for 15-20 minutes until the edges begin to turn a golden brown. Remove the foil filled with beans and bake the crust for another 5 minutes until the edges are a deep golden brown and the bottom is fully baked and golden. Set aside and allow to cool. 

PIMENTO CHEESE FILLING

1. In the bowl of a stand mixer with the whisk attached, whip the cream cheese and yogurt together until light and fluffy. Mix in the remaining ingredients until blended. 
2. Gently transfer into the cooled tart shell then use a small offset spatula to smooth out the the filling and spread it to the sides. Chill in the fridge for at least 2 hours to allow the filling to set.
3. Line a baking sheet with paper towels. Slice the large, medium and a few of the small tomatoes into 1/4" - 1/2' thick slices. Lay the tomato slices on the lined baking sheet and sprinkle liberally with sea salt - this helps to draw the moisture out of the tomatoes so it doesn't soak into your tart. Allow to sit at least an hour.
4. Once the filling it set, layer with sliced tomatoes, top with drizzle of olive oil, fresh chopped chives, crunchy salt flakes and freshly ground black pepper. Slice and serve!