Tomato Tart

Photo: Francesco Tonelli; Styling: Philippa Brathwaite

Yield:

Serves 8 (serving size: 1 tart slice and 2 tablespoons cherry tomato mixture)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 244
Fat 13.9 g
Satfat 6 g
Monofat 5.1 g
Polyfat 2.4 g
Protein 8.9 g
Carbohydrate 22.7 g
Fiber 1.6 g
Cholesterol 96 mg
Iron 1.1 mg
Sodium 596 mg
Calcium 134 mg

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 shallots
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 tomatoes, quartered

Preparation

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.

Note:

Julianna Grimes,

August 2012