Tomato Tart

Photo: Francesco Tonelli; Styling: Philippa Brathwaite

Yield: Serves 8 (serving size: 1 tart slice and 2 tablespoons cherry tomato mixture)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 244
  • Fat: 13.9g
  • Saturated fat: 6g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 8.9g
  • Carbohydrate: 22.7g
  • Fiber: 1.6g
  • Cholesterol: 96mg
  • Iron: 1.1mg
  • Sodium: 596mg
  • Calcium: 134mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 4. Combine 1/4 teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.
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