Sunday, August 26, 2012

Tomato Tart

D made this.  He subbed bacon for the olives, because I don't like olives.  It was good.  We would have again.

Tomato Tart 

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

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  (used 3 slices of bacon)
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

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.

Nutritional Information
Calories: 244; Fat: 13.9g; Saturated fat: 6g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 2.4g; Protein: 8.9g; Carbohydrate: 22.7g; Fiber: 1.6g; Cholesterol: 96mg; Iron: 1.1mg; Sodium: 596mg; Calcium: 134mg

Cooking Light AUGUST 2012

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