LIVE
Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Cornmeal gives the crust for this healthy heirloom tomato tart great flavor and a pleasant crumbly texture.

Robin Bashinsky
Source: EatingWell Magazine, July/August 2019

Recipe Summary

active:
20 mins
total:
1 hr 40 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

    Advertisement
  • Place flour, cornmeal and baking powder in a stand mixer fitted with the paddle attachment. Beat on low speed just until combined. Add butter and 1/2 cup yogurt. Beat until mixed, 2 to 3 minutes. Press the dough into the bottom and up the sides of a 9-inch tart pan with removable bottom. Top with parchment paper and pie weights.

  • Bake the crust for 15 minutes. Remove the parchment and weights, and continue baking until the crust is golden brown and the bottom is set, about 10 minutes more. Let cool completely on a wire rack, about 30 minutes.

  • Mix the remaining 1/2 cup yogurt, egg, Cheddar, mayonnaise, sugar, lemon zest and 1/2 teaspoon pepper in a medium bowl until smooth. Spread evenly in the cooled crust. Slice tomatoes 3/8-inch-thick and pat dry with paper towels. Arrange on top of the filling.

  • Bake the tart until the filling is set, 25 to 30 minutes.

  • Turn on the broiler and broil the tart until the top is lightly browned, 2 to 3 minutes. Let cool on a wire rack for 10 minutes. Remove the pan sides. Sprinkle the top with salt and the remaining 1/2 teaspoon pepper. Garnish with basil, if desired. Cut into 6 wedges.

Tips

Equipment: 9-inch tart pan with removable bottom, parchment paper, pie weights

Nutrition Facts

443 calories; protein 13.8g; carbohydrates 36.3g; dietary fiber 2.5g; sugars 5.3g; fat 27.2g; saturated fat 9.6g; cholesterol 73.9mg; vitamin a iu 1111.9IU; vitamin c 10.8mg; folate 104.7mcg; calcium 283.7mg; iron 2.3mg; magnesium 34.8mg; potassium 274.9mg; sodium 515.1mg; added sugar 1g.
Advertisement

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
09/03/2020
The lemon zest just gave this a weird flavor. I cooked this for longer than the recipe says but the filling never set up. Not sure if it was an issue with the filling or tomatoes. I even removed the seeds from the tomatoes salted them and left on paper towels for 30 minutes. This is one of the rare recipes from EatingWell that didn't work for me. Read More
Rating: 3 stars
07/22/2019
It was ok don't think I'd make it again. It had the building blocks to be great but a few things just weren't right. The dough was too dry and wouldn't come together so I had to add more yogurt and butter. Kinda tasteless. The tart sauce didn't need he lemon zest that made it border on being something that should have been sweet or make it could have been more of an eggy dish like a quiche. Overall not what I had hoped for. Read More