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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 4

Combine 1/4 teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.

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