Here is a recipe for those of you who love adding a bit of Italian to your Summer. This recipe will go great with lamb or even spicy chicken skewers.

The tart serves 8. Each serving adds up to about 230 calories.

Ingredients

• 400g package refrigerated pie dough
• Spray and Cook
• 70g fontina cheese, shredded
• 1/2 cup pitted olives, chopped
• 1/3 cup shallots, diced
• 3 tomatoes, seeded and cut into 1cm thick slices
• 3 tbsp flour
• 1 tbsp cornmeal
• 1 tbsp thyme
• 3/4 tsp kosher salt
• 1/2 tsp pepper
• 1 1/4 cups low fat milk
• 1 1/2 tbsp Parmesan, grated
• 3 large eggs
• 2 tbsp fresh basil leaves

Preparation

1. Preheat oven to 180° Celsius.
2. Roll dough into 30cm circle. Place dough into buttered oven proof dish.
3. Add fontina cheese, shallots, olives and place half of the tomato slices on top.
4. In a separate bowl combine flour, thyme, cornmeal and sprinkle over tomatoes in dish.
5. Top with remaining tomato slices and season with salt and pepper.
6. In another bowl lightly whisk milk and eggs together and add Parmesan. Pour mixture over dish and bake in the oven for 40 minutes.
7. Place fresh basil on top and rest tart for about 10 minutes after baking.
8. Serve and enjoy!

Resource: Cooking light