Here's a delicious way to use the tomato bounty from your garden or the great buys from the local farmers' market. If you don't have heirloom tomatoes, try regular tomatoes with grape or plum tomatoes. —Kathryn Conrad, Milwaukee, Wisconsin
- 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
- 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. Yield: 6 servings.
Originally published as Heirloom Tomato Tart in Healthy Cooking August/September 2011, p51
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