I was pleasantly surprised to find ripe tomatoes in my garden this week. We have such a late planting season here in the Midwest, especially this year when winter just refused to die. I don’t usually have ripe tomatoes until mid to late August. I so look forward to fresh garden tomatoes every summer and all of wonderful recipes that call for them. This savory tart is one of my favorites and a great way to use those delicious jewels from the garden.
Asparagus and Tomato Tart
adapted from Cooking Light
You will need:
1/2 (14.1-ounce) package refrigerated pie dough
2/3 cup fontina cheese, shredded
1/2 cup sliced black olives
1/3 cup sliced shallots
3 medium tomatoes, seeded and cut into 1/2-inch-thick slices
1/2 pound asparagus, tough ends trimmed.
3 tablespoons all-purpose flour
1 tablespoon cornmeal
1 tablespoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 cups 2% reduced-fat milk
1/2 cup grated Parmesan cheese
3 large eggs
Fresh basil leaves
Preheat oven to 350°.
Press dough into a 9-inch deep-dish tart pan coated with cooking spray. Spread fontina cheese, olives and shallots evenly over bottom of crust. Arrange tomatoes slices and asparagus on top.
Mix cornmeal, flour and thyme with salt and pepper and sprinkle over tomatoes and asparagus. Whisk eggs and milk and pour into pan. Top with Parmesan cheese.
Bake at 350 degrees for 40 minutes or until set. Remove from oven and cool for 10 minutes. Add fresh basil on top, cut and serve.