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.