I love tarts – all kinds sweet and savory. And at the moment we are overwhelmed with tomatoes of all kinds. So this tart from Cooking Light Magazine which I have adjusted to my taste, comes in handy.
Cooking with kids:
I made it with my grandkids and although they refused to eat it we had fun making it. Hope it brings joy to your family too. Try listening to Love Song for my Child – a soulfull song that will resonate with anyone who has loved a child.
- 1 frozen pie crust
- Cooking spray
- 2 1/2 ounces fontina cheese, shredded (about 2/3 cup) – I like to add up to a cup but if you want to keep the calories lower, then use the lower amount.
- 1/2 cup pitted kalamata olives, chopped ( make sure these are the ones in OIL not in water – those have a horrid taste)
- 1/3 cup sliced shallots ( if you don’t have shallots you can use red onion chopped)
- 3 heirloom tomatoes, seeded and cut into 1/2-inch-thick slices
- 3 tablespoons all-purpose flour
- 1 tablespoon cornmeal
- 1 tablespoon thyme ( we like to use fresh from our farm)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon pepper
- 1 1/4 cups 2% reduced-fat milk
- 1 1/2 tablespoons grated Parmigiano-Reggiano ( grate this fresh it really does taste different)
- 3 large eggs
- 2 tablespoons fresh basil leaves
- 1 cup cherry tomatoes, quartered
1. Preheat oven to 350°.
2. Cook the pie crust for half the time that the package says, after pricking the raw crust with a fork to allow steam to escape while cooking.
3. 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.