This summer tart consists of fresh polenta bound with a single egg with melted Vidalia onions cooked down with chopped bacon. The crust is a combination of white whole wheat and barley flours for a bolder flavor to stand up to the vegetables. The cherry tomatoes were charred with a torch before we put them on top and baked it for 45 minutes in a 350°F oven. We let it cool for 10-15 minutes and then sprinkled a variety of fresh basil leaves over the top. This was a great dinner, light and filling at the same time, perfect for when it's too hot to grill and standing over the stove for a long time is the last thing on your to do list.