Prep 20 mins
Cook 1 hr 20 mins
This tart is especially good with garden fresh tomatoes. It's simple and mild and totally satisfying. It works well as an appetizer, breakfast, lunch or light supper. Cool time is included in cook time.
- 2 cups all-purpose flour
- 1 cup chilled butter, cut into 1/2 inch pieces
- 1 egg
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1 head garlic
- 2 ounces Fontina cheese, grated (about 1/2 cup)
- 1 1⁄2 lbs ripe tomatoes, cored and sliced 1/4 inch thick
- coarse salt
- fresh ground black pepper
- 2 tablespoons olive oil
- Preheat oven to 350°; place garlic in foil, drizzle with olive oil and wrap tightly; bake for 45 minutes; remove from oven and raise temperature to 450°; when cool enough to handle, squeeze flesh from skins and mash; set aside.
- Tart Crust: Place all ingredients in a food processor and process until a ball starts to form.
- To make by hand: thoroughly cut chilled butter into flour, rechill if needed; add remaining ingredients and mix well.
- On a floured surface, roll dough out to a 1/8" thick circle; fold dough over the rolling pin, lift and place the dough in a 10" tart pan.
- Using your fingers, push the dough into the corners; run the rolling pin over the top of the pan to cut off the excess dough; refrigerate for 30 minutes.
- Topping: Spread garlic on chilled crust; top with half the cheese; arrange the tomato slices in an overlapping circular pattern; sprinkle with salt and pepper, top with remaining cheese and drizzle with oil.
- Place in oven and reduce heat to 400°; bake 45-55 minutes until crust is golden and tomatoes are soft but still retain their shape; cool 20 minutes and serve warm.