Servings: Yields 8 slices; 1 slice 300 calories

1/2 (14.1-ounce) package refrigerated pie dough ½ (14.1-ounce) package refrigerated pie dough
Cooking spray Cooking spray
2.5 ounces fontina cheese, shredded (about 2/3 cup) 2.5 ounces fontina cheese, shredded (about ⅔ cup)
1/2 cup pitted kalamata olives, chopped ½ cup pitted kalamata olives, chopped
1/3 cup sliced shallots ⅓ cup sliced shallots
3 heirloom tomatoes, seeded and cut into 1/2-inch-thick slices 3 heirloom tomatoes, seeded and cut into ½-inch-thick slices
3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
1 tablespoon cornmeal 1 tablespoon cornmeal
1 tablespoon thyme 1 tablespoon thyme
1 teaspoon kosher salt, divided 1 teaspoon kosher salt, divided
1/2 teaspoon pepper ½ teaspoon pepper
1 1/4 cups 2% reduced-fat milk 1 ¼ cups 2% reduced-fat milk
1 1/2 tablespoons grated Parmigiano-Reggiano 1 ½ tablespoons grated Parmigiano-Reggiano
3 large eggs 3 large eggs
2 tablespoons fresh basil leaves 2 tablespoons fresh basil leaves
1 cup cherry tomatoes, quartered 1 cup cherry tomatoes, quartered

1. Preheat oven to 350°.
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 ¾ teaspoon salt and pepper.
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. Combine ¼ teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.