I found this fabulous recipe for a Tomato Tart in Cooking Light.
I had to hurry up and try it before tomato season is over.
We still have good tomatoes at some of the local farmer's markets
so I made this tart for dinner last week with a nice garden salad.
from Cooking Light
(with a few small changes)
(14.1-ounce) package refrigerated pie dough or a pre-made pie crust
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 tbs. 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.
* I made a few minor changes. First, I used a pre-made crust . If you are going to do this you have to be careful how high you fill the tart. For our tart, I cut up three different types of tomatoes: roma, heirloom and cherry tomatoes. I also increased the amount of fresh parmesan to 1/3 cup. I had some pancetta so I added it into the tart as well. My tart took a little longer than 40 minutes to bake but I would suggest checking on it as it cooks to determine when it is done.
It was very, very good!