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Heirloom Tomato Tart

Heirloom Tomato Tart
6 ServingsPrep: 20 min. Bake: 10 min. + cooling

Ingredients

  • 2 teaspoons cornmeal, divided
  • 1 refrigerated pie pastry
  • Cooking spray
  • 3 tablespoons shredded Asiago cheese
  • 3 large heirloom tomatoes, cut into 1/4-inch slices
  • 3 small heirloom tomatoes, cut into 1/4-inch slices
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1/4 cup crumbled goat or feta cheese
  • Fresh basil leaves, optional

Directions

  • Sprinkle a large baking sheet with 1 teaspoon cornmeal.
  • On a lightly floured surface, roll pastry into a 12-in. circle;
  • transfer to prepared pan. Spritz dough with cooking spray. Sprinkle
  • with remaining cornmeal, pressing cornmeal gently into dough. Prick
  • thoroughly with a fork. Sprinkle with Asiago cheese.
  • Bake at 450° for 10 minutes or until lightly browned. Cool on a
  • wire rack.
  • Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and
  • salt. Top with goat cheese; garnish with basil if desired. Serve
  • immediately.
© Taste of Home 2013

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Heirloom Tomato Tart (continued)

Directions (continued)

  • Yield: 6 servings.
Nutrition Facts: 1 slice equals 236 calories, 14 g fat (6 g saturated fat), 16 mg cholesterol, 270 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013