Ingredients

8 small vine-ripe or plum tomatoes (about 2 pounds), ends trimmed an sliced 1/2-inch thick
1 cup all-purpose flour
3 tablespoons cornmeal
3 tablespoons butter
3/4 teaspoon salt, divided
3 tablespoons yogurt
2 tablespoons water
1/4 cup grated Parmesan
1/2 cup crumbled goat or feta cheese
1/2 teaspoon pepper
1 teaspoon olive oil
basil leaves for garnish (optional)