I opened my fridge the other day and realized I had way too many tomatoes needing to be used. I didn't want to make another caprese salad or bruschetta since the weather was cool and foggy. Instead I opted for comfort food and made this tomato and roasted garlic tart. I looked at a few tomato tart recipes and loved that this one used roasted garlic. Yes, you will probably smelly like garlic after you eat this, but it will be worth it. Just make sure everyone around you has a slice so you will al be equally guilty. I didn't have the proper baking form to make this dish and just used a pyrex. It may not have been as pretty as one baked using a tart form, but it still tasted great.
Recipe from Southern Living
1/2 (15-ounce) package refrigerated piecrust
1 garlic bulb (if your garlic is very small use 2)
1/2 teaspoon olive oil
1 1/2 cups shredded fontina cheese, divided
4 large tomatoes, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat your oven to 450ºF/230ºC. Press the piecrust into the bottom and up sides of a square 9-inch tart pan. Cut off any pieces which go over the edge. Bake the piecrust for 9 minutes, until piecrust is lightly browned; set aside.
In the meantime, cut off the pointed tip of your garlic. Place the garlic on a piece of aluminum foil and drizzle with olive oil. Fold the foil around the garlic to seal it.
Bake garlic at 425° for 30 minutes and allow to cool.
Once you remove the garlic from the oven, place your sliced tomatoes on 2 sheets of paper towel. Sprinkle with salt and pepper and allow the tomatoes to stand for 10 minutes to remove some of the moisture.
When you can handle the garlic, squeeze the pulp from garlic cloves into bottom of baked piecrust. Spread around evenly. Sprinkle 1/2 cup of fontina cheese over the garlic. Arrange the tomato slices over shredded cheese. Top with the remaining 1 cup cheese.
Bake at 350° for 45 minutes or until tart is lightly browned.