Prep 15 mins
Cook 45 mins
Smooth and tangy tomato tart with a hint of rosemary and roasted garlic.
- 1 pie crust
- 4 small tomatoes (Early Girl or Roma are best)
- 1⁄2 lb Fontina cheese, grated
- 2 roasted garlic cloves
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- Preheat oven to 350 degrees. Prepare unbaked pie crust in a tart pan or pie pan. Place a layer of grated cheese on the bottom of the crust. Put the roasted garlic through a garlic press and dab it on top of the cheese, evenly distributed. Core tomatoes, then slice very thinly. Place one layer of tomato on top of the cheese, not too close together. Sprinkle tops of tomato slices with salt and pepper. Mince rosemary leaves and sprinkle on top. Add another layer of cheese, then add a second layer of tomato overlapping gaps in the first. Sprinkle with salt again (just on tomatoes), then top with remaining cheese. Bake for 30-45 minutes, until cheese is just browned and bubbly. Serve warm.