Tomato Tart

By á-4131

Yield: Serves 8 (serving size: 1 tart slice and 2 tablespoons cherry tomato mixture)
Hands-on:20 Minutes
Total:1 Hour, 5 Minutes
7 points plus
From Cooking Light

Ingredients

• 1/2 (14.1-ounce) package refrigerated pie dough
• Cooking spray
• 2 1/2 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

Step 1

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.