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