Rating: 4.5 stars
29 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Recipe by Cooking Light August 2012


Credit: Francesco Tonelli; Styling: Philippa Brathwaite

Recipe Summary

20 mins
1 hr 5 mins
Serves 8 (serving size: 1 tart slice and 2 tablespoons cherry tomato mixture)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

244 calories; fat 13.9g; saturated fat 6g; mono fat 5.1g; poly fat 2.4g; protein 8.9g; carbohydrates 22.7g; fiber 1.6g; cholesterol 96mg; iron 1.1mg; sodium 596mg; calcium 134mg.