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
How to Make It
Preheat oven to 350°.
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.
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.
Combine 1/4 teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.
What a great recipe. Not exactly "light" with all the cheese and an eighth of the tart would not make a meal but it was perfect for a late summer brunch. Omitted the cornmeal because I didn't have any and upped the fontina a bit because I wanted to use up what I had. Served with basil on top but no cherry tomatoes. My guests and I were fighting over the leftovers.
This was the first time a Cooking Light recipe let me down. I agree with the comments below: the cooking time is not sufficient. Also, fresh thyme was not specified and my dry ingredient layer wound up clumping and leaving displeasing coloring. Unfortunately, I didn't read the reviews in advance and trusted Cooking Light because in over 15 years the recipe writers have never failed me. I will probably make my own variation of this with some tweaks.
I made this as a side dish for Christmas Eve. It is really good but too rich as a side dish with a full meal. Lunch/Brunch dish with a green salad would be perfect. The kalamata olives are pretty prominant and should be omitted or to taste and I like kalamata olives. The topping isn't really necessary and doesn't do much for the dish. Maybe some basil chiffonade sprinkled over the top after baking would be nice and add to the presentation. You can also add more cheese!
This was surprisingly delicious - the olives make it! I took much longer for me to make. I wound up making it in a pie pan instead of a tart due to the fact I lost the bottom of my tart pan! So, maybe that's why it took longer Anyway, it was great, did not bother making the cherry tomato part, there were enough tomatoes in the tart itself!
This was bland other than an overwhelming taste of thyme! I would only put 1/8th of a teaspoon of thyme and I would definitely add more flavor to the mix. I'd also add a better cheese and Hatch Green Chile to it. I won't be making this as the recipe calls for again.
Loved this recipe! My guy and I couldn't get enough! I followed the recipe pretty closely but didn't have heirloom tomatoes so I used some small vine ripened tomatoes. I used dried thyme and an aged Swiss instead of Fontina because the store I went to did not have fontina. Other than that I followed the recipe and was so pleased. I will probably make the same recipe again but I was also stoked to learn the method because I already started thinking about other things I could do with this. Also, I think this tart serves about 4 people if you are not having any sides with it besides the cherry tomatoes. Took about 15 minutes longer to cook in my oven. Delicious!