Tomato Tart
Serves: 8
Prep Time:
Cook Time:
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This fresh tart is so good. Any leftovers make a great next day lunch.
Yield: Serves 8 (serving size: 1 tart slice and 2 tablespoons cherry tomato mixture)Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 | (14.1-ounce) package refrigerated pie dough |
| cooking spray | |
| 2.5 ounces | fontina cheese, shredded (about 2/3 cup) |
| 1/2 cup | pitted kalamata olives, chopped |
| 1/3 cup | sliced shallot |
| 3 | heirloom tomatoes, seeded and cut into 1/2-inch-thick slices |
| 3 tablespoons | all-purpose flour |
| 1 tablespoon | cornmeal |
| 1 tablespoon | thyme |
| 1 teaspoon | kosher salt, divided |
| 1/2 teaspoon | pepper |
| 1 1/4 cups | 2% reduced-fat milk |
| 1 1/2 tablespoons | grated parmigiano-reggiano |
| 3 | large eggs |
| 2 tablespoons | fresh basil leaves |
| 1 cup | cherry tomato, quartered |
Directions:
1. Preheat oven to 350°.
2. Roll dough to a 12-inch circle; press into a 9-inch deep-dish tart or springform pan coated with cooking spray. Sprinkle with fontina, olives, and shallots. Arrange half of tomato slices over shallots Combine flour, cornmeal, and thyme; sprinkle over tomatoes. Top with remaining tomato slices; sprinkle with 3/4 teaspoon salt and pepper.
3. Combine milk, Parmigiano-Reggiano, and eggs; pour into pan. Bake at 350° for 40 minutes or until set; let stand 10 minutes. Top with basil.
4. Combine 1/4 teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.
Source: myrecipes.com
