Full Flavor, No Guilt

Tomato Tart

1/2 (14.1-ounce) package refrigerated pie dough

Cooking spray

2.5 ounces fontina cheese, shredded (about 2/3 cup)

1/2 cup pitted kalamata olives, chopped

1/3 cup sliced shallots

3 heirloom tomatoes, seeded and cut into 1/2-inch-thick slices

3 tablespoons all-purpose flour

1 tablespoon cornmeal

1 tablespoon thyme

1 teaspoon kosher salt, divided

1/2 teaspoon pepper

1 1/4 cups 2% reduced-fat milk

1 1/2 tablespoons grated Parmigiano-Reggiano

3 large eggs

2 tablespoons fresh basil leaves

1 cup cherry tomatoes, quartered

1. Preheat oven to 350°.

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. 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.

4. Combine 1/4 teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.

Pan-Roasted Fish with Mediterranean Tomato Sauce

1 1/2 tablespoons olive oil

1 1/2 teaspoons butter

2 cups chopped seeded plum tomato

1 1/2 tablespoons capers

1 tablespoon Dijon mustard

3 garlic cloves, minced

1 1/2 tablespoons chopped fresh flat-leaf parsley

1 1/2 tablespoons minced fresh chives

1 tablespoon minced fresh tarragon

3/4 teaspoon kosher salt, divided

3/4 teaspoon freshly ground black pepper, divided

1/4 teaspoon crushed red pepper

1 tablespoon canola oil

4 (6-ounce) yellowtail snapper fillets, skin on

1. Heat olive oil and butter in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in capers, Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce.

Shrimp Tacos with Green Apple Salsa

1 1/2 tablespoons olive oil, divided

4 teaspoons fresh lime juice, divided

1/4 teaspoon ground cumin

1/4 teaspoon hot smoked paprika

1/4 teaspoon ground red pepper

1 pound medium shrimp, peeled and deveined

1/3 cup sliced green onions

1/4 teaspoon salt, divided

1/2 teaspoon grated lime rind

1 Granny Smith apple, thinly sliced

1 minced seeded jalapeno pepper

8 (6-inch) corn tortillas

1 ounce crumbled queso fresco

1. Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.

2. Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, 1/8 teaspoon salt, rind, apple, and jalapeño; toss.

3. Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Sprinkle shrimp with 1/8 teaspoon salt. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Toast the tortillas in grill pan, if desired. Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas. Divide salsa evenly among tacos, and top with queso fresco.

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