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Tomato Tart

Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Hands-on time 20 mins
Total time 1 hr, 5 mins
Yield Serves 8 (serving size: 1 tart slice and 2 tablespoons cherry tomato mixture)

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

Nutrition 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

How to Make It

  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.