Heirloom Tomato Tart / Deep Dish Pie

From My Carolina Kitchen, serves 8

½ of a 14.1 ounce package refrigerated pie dough

3 heirloom tomatoes, preferably different colors

Kosher salt and freshly ground black pepper

Cooking spray

All purpose flour for rolling the dough

2 ½ ounces (2/3 cup) fontina cheese, grated

½ cup pitted and chopped kalamata olives

1/3 cup peeled and sliced shallots

3 tablespoons all purpose flour

1 tablespoon cornmeal

1 tablespoons fresh thyme, chopped

1 ½ cups 2% reduced-fat milk

1 ½ tablespoons grated Parmesan cheese

3 large eggs

Fresh basil leaves for garnish

Bring refrigerated pie dough to room temperature. In the meantime, cut tomatoes into ¼ to ½” thick slices and gently push out the seeds with your fingers. Sprinkle the tomatoes with salt and freshly ground black pepper and place on thick paper towels to drain. Let them drain for about 15 minutes while you preheat the oven to 350 degrees F.

For a tart, coat 9” deep-dish tart pan with cooking spray. For a deep dish pie, coat a 9” springform pan with cooking spray. Sprinkle a cutting board or your counter with a little all purpose flour and roll the dough into a 12” circle. Fold the dough in half, then into a quarter for ease of carrying to the prepared pan or roll it around your rolling pin. Carefully press the dough into the pan and crimp the edges. Sprinkle the dough with a base of fontina cheese, olives, and shallots, then arrange half of the tomato slices over the base mixture. Combine the flour, cornmeal, and chopped fresh thyme and sprinkle over the first layer of tomatoes. Top with the remaining tomato slices and sprinkle with a little more salt and freshly ground black pepper.

In a bowl, whisk together the milk, grated Parmesan cheese, and eggs, then pour the mixture over the tomatoes. Place the pan on a large sheet pan and bake in the oven for 40 – 50 minutes until set. (The pie in the springform pan will take longer to cook than the one in the tart pan.) Test for doneness by jiggling the pan. It will be done when the filling no longer wiggles. When done, remove from the oven and let stand 10 minutes before serving. Top with small basil leaves. Can be served warm or at room temperature.

Adapted slightly from Cooking Light – serves 8