Tomato Tart
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
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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
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.
nina in the kitchen 