Tomato Tart

2013-06-20

Cuisine: American
Course: Appetizers and Snacks
Skill Level: Easy

Yield : 1- 9 inch pie
Servings : 8
Prep Time : 40m

Great starter anytime BUT especially hen tomatoes are plentiful

Ingredients

½ 15oz pkg refrigerated piecrusts
1 bulb garlic
½ tsp olive oil
1 ½ cups shredded fontina cheese, divided
4 large tomatoes
½ tsp salt
¼ tsp pepper

Method

Step 1

Preheat oven to 450. Press refrigerated piecrust on bottom and up sides of a square 9 inch tart pan. Bake at 450 for 9 mins or until piecrust is lightly browned; set aside. Lower temperature to 425F Cut off pointed end of garlic bulb, place on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal. Bake garlic at 425F for 30 minutes. Cool. Squeeze pulp from garlic cloves into bottom of baked piecrust and gently spread.. Sprinkle ½c fontina cheese over the garlic. Lower temperature to 350F Slice tomatoes and place on folded paper towels. Sprinkle with salt and pepper and let stand for 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1c cheese. Bake 350F for 45mins or until tart is lightly browned. Top with chiffonade basil.

Step 2