Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
23
High
Nutrition per serving
Calories493.9 kcal (25%)
Total Fat28.1 g (40%)
Carbs43.7 g (17%)
Sugars8.6 g (10%)
Protein17.4 g (35%)
Sodium1080.2 mg (54%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
0.5 x 14.1 ouncerefrigerated pie dough
⅔ cupfontina cheese
shredded
½ cuppitted kalamata olives
chopped
⅓ cupshallots
sliced
3heirloom tomatoes
seeded and cut into 1/2-inch-thick slices
3 tablespoonsall-purpose flour
1 tablespooncornmeal
1 tablespoonthyme
1 teaspoonkosher salt
divided
½ teaspoonpepper
1 ¼ cups2% reduced-fat milk
1 ½ tablespoonsParmigiano-Reggiano
grated
3eggs
large
2 tablespoonsfresh basil leaves
1 cupcherry tomatoes
quartered
Instructions
Step 1
Preheat oven to 350°.
Step 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.
Step 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.
Step 4
Combine 1/4 teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.
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