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Tomato Tart

Tomato Tart

I made this delish dish last night for my hungry pumpkins and they loved it! It is a recipe adapted from the August issue of Cooking Light 2012.

2 packaged refrigerator pie dough

Cooking spray

5 oz fontina or provolone cheese, grated or cubed

4 oz mozzarella, grated or cubed

1 cup pitted kalmata olives, cut into 1/4’s

1 medium onion, peeled, halved and sliced thin

3-4 heirlom tomatoes, seeded and cut into 1/4 – 1/2 inch slices

6 tablespoons all purpose flour

2 tablespoons cornmeal or ground up corn tortilla chips

2 tablespoons dried thyme

2 teaspoons kosher salt, divided

1 teaspoon black pepper

2 1/2 cups 2% milk

6 tablespoons Parmigianno-Reggiano, grated

6 large eggs, slightly beaten

6 tablespoons fresh basil, torn

2 large sprigs fresh thyme


Preheat oven to 350

Roll dough to fit 2 9 inch deep tart pans or 8 inch square baking pans. Spray pans with cooking spray.

Place dough in pans.

Layer pans with fontina & mozzarella, olives & onions.

Arrange half of tomato slices

over onion.

In a small bowl combine flour, cornmeal and thyme. Sprinkle over tomatoes.

Top with remaining tomato slices and sprinkle with salt and pepper.

Layer 1/2 of fresh basil and all the thyme sprigs.

In a medium bowl combine eggs, milk and Parmigiano. Pour into pans.

Bake 40 minutes or until set; let cool 10 minutes. Serve with remaining basil.

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