Rustic Tomato-Basil Tart

You can use all the red tomatoes if you can't find the yellow ones.
Arrange the tomato slices in a single layer on several layers of paper towels; sprinkle with 1/2 teaspoon salt. Let stand for 20 minutes; pat dry with paper towels.Preheat the oven to 400 degrees.Put the corn, juice, and sour cream in a food processor or blender; blend until smooth. Combine 1 1/2 cups flour, 1/4 cup cornmeal, and 1/2 teaspoon salt in a large bowl; whisk to combine. Beat the butter using a pastry blender or 2 knives until the mixture resembles coarse flour. Add the corn mixture; stir until a soft dough forms. Gently knead 3-4 times.Lightly cover with 2 (16-inch) sheets of plastic wrap on a slightly damp surface. Place dough on plastic wrap; squeeze into a 6-inch circle. Cover with 2 more (16-inch) overlapping sheets of plastic wrap. Roll out the dough until it is coated into a 14-inch circle; place on a large baking tray in the freezer for 10 minutes or until the plastic wrap can be easily removed. Line a baking sheet with parchment paper; sprinkle the paper with 1 tablespoon of cornmeal. Remove 2 sheets of plastic wrap from the dough. Place the dough with plastic wrap facing up on a baking sheet. Remove the top sheets of plastic wrap.Combine 1/4 cup basil, cheese, and oregano. Combine 2 tablespoons flour and 1/2 teaspoon salt. Spread the cheese mixture over the dough, leaving a 1 1/2-inch thick rim. Using a sieve, sift 1 tablespoon of the flour mixture over the cheese mixture. Place the tomato halves on top of the cheese mixture. Sprinkle the remaining flour mixture over the tomatoes; top with the remaining tomatoes. Roll the edges of the dough into the center; press down to seal (the dough will only partially cover the tomatoes). Bake at 400 ° C for 35 minutes or until the crust is lightly browned; let stand for 10 minutes. Sprinkle with 1/4 cup basil and pepper.