Tomato Tart Recipe. (under 300 calories per serving) 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 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 $ Preparation 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. Amount per serving 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
Posted on: Wed, 19 Mar 2014 16:10:08 +0000
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