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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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