let stand 5 minutes

Ingredients

• 7 ozs pie dough (refrigerated)
• cooking spray
• 2 12 ozs fontina cheese (shredded, about 2/3 cup)
• 12 cup pitted kalamata olives (chopped)
• 13 cup shallots (sliced)
• 3 heirloom tomatoes (seeded and cut into 1/2-inch-thick slices)
• 3 tbsps all purpose flour
• 1 tbsp cornmeal
• 1 tbsp thyme
• 1 tsp kosher salt (divided)
• 12 tsp pepper
• 1 14 cups reduced fat 2% milk
• 1 12 tbsps parmigiano reggiano (grated)
• 3 large eggs
• 2 tbsps fresh basil leaves

• Preparation

  
  1. 1. Preheat oven to 350°.
  2. 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.
  3. 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.
  
  using a 9-inch deep-dish tart pan coat with cooking spray.
  
  
  
  Roll dough to a 12-inch circle:  press into pan
  I used Pillsbury's ready made pie crust, its the perfect size and already roll out.
  
  
  
  Sprinkle 2 1/2 oz fotina cheese over pie crust.
  
  
  
  Then your 1/2 cup chopped olive or olive paste.
  
  
  
  Next sprinkle pie with the 1/3 cup  sliced shallots
  
  
  
  Arrange  half of the seeded tomatoes slices over shallots.
  
  
  
  Combine flour, cornmeal, and thyme; sprinkle over tomatoes.  
  
  
  
  
  
  Top with remaining tomato slices; sprinkle with 3/4 teaspoon salt and pepper.
  
  
  
  
  
  Combine milk, Parmigiano-Reggiano, and 3 eggs; pour into pan.
  Don't worry if it doesn't look like you have enough liquid, the eggs expand. Now place in oven; Bake at 350° for 40 minutes or until set;   
  
  
  
  
  
  let tart stand for 10 minutes, then if you want top with basil.
  
  
  
  
  
  Cut into wedges and serve with fresh fruit or a garden salad. 
  Enjoy!!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  1. 
     

The weather is warming up, flowers begin to bloom, the birds are singing – spring is here, and thoughts begin to turn to lighter, fresher food. Salads, grilled food, fruit, take center stage, as do the bright and light wines which we love to drink with them. Pay attention to your food and wine pairings and your spring entertaining will be doubly enjoyable.
Now is the time for the full bodied reds of winter to make way for Chardonnays, Zinfandels, Sauvignon Blanc and the like. Spring wines should be light, fresh and perhaps with on the light side of the alcohol register.
Riesling, in its light, crisp and dry incarnations is a beautiful white wine to pair with fish and shellfish. In particular it matches ideally with smoked salmon. A glass of Riesling with smoked salmon pate and a salad is the perfect springtime lunch.
A light rose, especially those originating from Provence or Rioja pair delightfully with dishes from the Mediterranean such as Salad Nicoise and grilled tuna.
For a special occasion, seek out a light and sparkling Prosecco, a little like champagne but rounder, softer, and more affordable. Make Bellinis with the earliest soft fruit, and use it to toast the coming of spring.

  .