In a food processor, pulse flour, cornmeal, salt and garlic powder until combined.

Add butter cubes and pulse until butter forms pea-sized pieces.

Add Boursin chunks and pulse again 2-3 times just until the cheese is pea-sized.

Add 4 tablespoons of the ice water and pulse until dough begins to come together.

Pour dough into a large bowl and gather together into a ball. Wrap dough in plastic, flatten into a ½ inch thick disk and chill in the refrigerator for approximately 1 hour.

Preheat oven to 400 degrees Fahrenheit. Place a 10” x 15” rectangular sheet pan with sides sprayed with nonstick spray next to work surface.

On a lightly floured surface roll dough into a rectangle approximately 12 x 17”. Gently place into the rectangular sheet pan and press the dough into the corners and up the sides. With a small knife, trim the edges flush to the sides of the pan.

Using a fork, prick dough all over.

Gently press a rectangular piece of parchment paper the size of the pan on top of the dough and up the sides of the pan. Fill the pan with dried beans.

Bake the crust for 15 minutes. Remove from the oven and gather each corner of the parchment paper to lift off the crust and remove the beans.

Return the crust to the oven to finish baking approximately 5-10 minutes or until the crust is baked through. Remove from oven and cool completely.

In a small bowl, mash the leftover Boursin cheese with the full container of the Boursin cheese until very soft and spreadable. Microwave for 5 seconds if too firm to spread.

Using an offset spatula, gently spread the Boursin evenly over the bottom of the crust.

Lay tomato slices decoratively all over the bottom of the crust interspersing with half cherry tomatoes.

Scatter chopped herbs over the entire pie and drizzle with the olive oil.

Top tomato slices with small mozzarella balls.

Sprinkle flaky sea salt on top, if desired.

Cut into pieces and serve at once.