When you hear of tomato tart, what are you imagining about? Well, for me, the tart is all about summer. You cannot stop thinking of summer time when eating tomatoes. They are so refreshing and they can only be harvested during summer. The tomato tart is one of those classic French cakes that have been added with a southern twist. If you want to try creating this recipe, do not be discouraged if you do not get it the first time around. It may even take a few tries for different people. However, you need to spend one and a half hour if you want to create it. You can be little bit faster when you get the hang of it. 45 minutes would be spent on the preparation process and the stand will take only 10 minutes.
Ingredients for Tomato Tart:
- 0.5 package of 14.1 ounce of refrigerated pie dough
- Cooking spray
- 2.5 ounces of shredded fortina cheese
- 0.5 cup of chopped pitted kalamata olives
- 0.3 cup of sliced shallots
- 3 seeded large tomatoes (preferably the heirloom tomatoes) adn then cut into the slices of 0.5 inch in thickness
- 3 tablespoons of flour (use the all purpose flour)
- 1 tablespoon of cornmeal
- 1 tablespoon of thyme
- 1 teaspoon of divided kosher salt
- 0.5 teaspoon of pepper
- 1.25 cups of reduced fat milk
- 1.5 tablespoons of grated cheese (it is recommended to use the Parmigiano Reggiano)
- 3 eggs (large ones)
- 2 tablespoons of fresh basil leaves
- 1 cup of quartered cherry tomatoes.
Cooking instructions:
1. Preheat the oven before starting with the preparation until the oven reaches 350 degree Fahrenheit
2. Roll the dough until you have a 12 inch circle. Press the dough to a nine inch deep dish tart. You can also use the cooking spray coated springform an instead of dish tart.
3. Sprinkle the dough with fontina, shallots and olives.
4. Arrange about half of the tomato slizes on the shallots.
5. Combine cornmeal, flour and also thyme. Sprinkle them over the tomatoes and then top them with another layer of tomato slices.
6. Sprinkle about ¾ teaspoon of pepper and salt to taste.
7. Combine the Parmigiano Reggiano cheese, eggs and milk. Bake the mixture on the oven for about 40 minutes or until you can see that it is set. Let the mixture stand for 10 minutes before topping it with basil.
8. Combine ¼ teaspoon of cherry tomatoes as well as salt.
9. Serve them along with the cherry tomatoes.
