Tomato Tart
Ready In: 1 hr 40 mins
Serves: 6
Yields: 1 10inch tart
Ingredients
Tart Crust
- 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
Topping
- 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
Directions
- 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.
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