Tomato Tart

• Made this recipe last weekend --while the flavor was great the appearance not so good as the flour/ cornmeal/ thyme that gets sprinkled over the tomatoes just ended up looking like mud!! Be sure to use flake thyme not ground which was 'my bad' !! The tomatoes we used were fresh from a neighbors garden - thanks Lynn!!  I did not top with the fresh cherries tomatoes either. Try it --really was awesome with the fontina and kalamata olives This recipe was in my Cooking Light magazine August 2012
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• 1/2 (14.1-ounce) package refrigerated pie dough
• Cooking spray
• 2 1/2 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 BE SURE TO USE FLAKE NOT GROUND
• 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. 1. Preheat oven to 350°.
2. 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. 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. 4. Combine 1/4 teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.
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