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    You are in: Home / Recipes / Tomato Fontina Tart Recipe
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    Tomato Fontina Tart

    Tomato Fontina Tart. Photo by dandelionleaf

    1/1 Photo of Tomato Fontina Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    dandelionleaf's Note:

    Smooth and tangy tomato tart with a hint of rosemary and roasted garlic.

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    Serves: 8



    Units: US | Metric


    1. 1
      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.

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    Nutritional Facts for Tomato Fontina Tart

    Serving Size: 1 (99 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 233.7
    Calories from Fat 147
    Total Fat 16.4 g
    Saturated Fat 7.3 g
    Cholesterol 32.9 mg
    Sodium 491.8 mg
    Total Carbohydrate 12.7 g
    Dietary Fiber 1.4 g
    Sugars 1.6 g
    Protein 9.1 g

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