This fresh tart is so good. Any leftovers make a great next day lunch.Yield: Serves 8 (serving size: 1 tart slice and 2 tablespoons cherry tomato mixture)
|1/2||(14.1-ounce) package refrigerated pie dough|
|2.5 ounces||fontina cheese, shredded (about 2/3 cup)|
|1/2 cup||pitted kalamata olives, chopped|
|1/3 cup||sliced shallot|
|3||heirloom tomatoes, seeded and cut into 1/2-inch-thick slices|
|3 tablespoons||all-purpose flour|
|1 teaspoon||kosher salt, divided|
|1 1/4 cups||2% reduced-fat milk|
|1 1/2 tablespoons||grated parmigiano-reggiano|
|2 tablespoons||fresh basil leaves|
|1 cup||cherry tomato, quartered|
1. Preheat oven to 350°.
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. 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. Combine 1/4 teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.