Nutrition per serving may change if servings are adjusted.
1 pound assorted tomatoes, sliced ¼ inch thick
1 teaspoon fat free milk
¾ cup shredded Gruyère cheese (3 ounces)
½ cup light Alfredo pasta sauce
2 teaspoons snipped fresh thyme
2 cloves garlic, minced
⅛ teaspoon salt
⅛ teaspoon black pepper
1 cup all-purpose flour
¼ cup yellow cornmeal (not stone ground)
¼ teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
4-5 tablespoons cold water, divided
Line a large tray with a double thickness of paper towels. Arrange tomatoes on towels; pat dry. Let stand, covered with paper towels, 1 hour.
To prepare the Cornmeal Pastry: In a medium bowl, stir together flour, cornmeal, and salt. Using a pastry blender, cut in butter, cut up, until pea size. Add canola oil; stir lightly with a fork until combined. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding cold water (3 to 4 tablespoons total) until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together.
Meanwhile, preheat oven to 400°F. On an 18-inch square of foil, use your hands to slightly flatten pastry; cover with parchment paper. Roll pastry into a 12x8-inch rectangle. Carefully peel off parchment and brush pastry with milk. Slide foil and pastry onto a large baking sheet. Bake 10 to 15 minutes or until light brown. Remove from oven.
Preheat broiler. In a small bowl, combine ½ cup of the Gruyere cheese, Alfredo sauce, thyme, garlic, salt, and pepper; spread over pastry. Top with chicken and tomatoes; sprinkle with remaining ¼ cup cheese. Broil 4 to 5 inches from heat 3 to 5 minutes or until cheese is starting to brown.
If desired, sprinkle tart with additional thyme. Serve warm.