Tomato Tart

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 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.

cooking spray, fontina cheese, olives, shallots, tomatoes, allpurpose, cornmeal, thyme, kosher salt, pepper, milk, eggs, fresh basil, cherry tomatoes

Taken from www.myrecipes.com/recipe/tomato-tart-0 (may not work)