Tomato Tart With Roasted Garlic

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
YIELD: 8 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Press refrigerated piecrust on bottom and up sides of a square (or round) 9-inch tart pan. Bake at 450 degrees for 9 minutes or until piecrust is lightly browned. Set aside.
  • Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil and drizzle with olive oil. Fold foil to seal.
  • Bake garlic at 425 degrees for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of piecrust and spread smooth.
  • Sprinkle 1/2 cup fontina cheese over the garlic.
  • Slice tomatoes and sprinkle evenly with salt and pepper. Place on folded paper towels and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining cup cheese.
  • Bake at 350 degrees for 45 minutes or until tart is lightly browned.
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