Tomato Tart

I'm back!

It's been a busy holiday weekend for us - we were camping with my sister-in-law and two nephews at Balsam Lake. I'll have pics and stuff soon.

But I am still on a roll with these tomato posts . . .

When I spied those first heirloom tomatoes I last wrote about I immediately thought of the tomato tart in the recent Cooking Light magazine. I've made the more traditional tomato pie before and while we LOVED it, I couldn't help but wonder if there wasn't something out there that might be a tad more healthy i.e. without 2 cups of cheese and 1 cup of mayo.

This recipe fit the bill.

This tart is more of a quiche that the traditional southern specialty  . . . yes, the calorie laden mayo gooping and amazing tasting tomato tart is from the south - go figure? LOL It has very little cheese and added fat making it more of an healthy option. Some of the reviews online indicated that it didn't set very well so I added a bit more flour as a thickener - a mistake I think since the tart set quite well. I wonder is those reviewers remembered to seed their tomatoes thereby removing much of the added liquid.

If you have some amazing tomatoes on hand and are looking for a great way to use them up you can't go wrong with this!

Tomato Tart

1/2  (14.1-ounce) package refrigerated pie dough
nbsp; 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

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.

Comments

[Kayte]

Looks fabulous, will mark this one for soon as we have glorious tomatoes right now. And it is so pretty...you make a good tart!

[JDeQ]

It was a great treat. There is nothing like the taste of fresh tomatoes is there? MMMMM