Perfect for a summertime side, this simple recipe is a southern twist on a french classic. With no custard or cream added, the taste of the tomatoes, garlic and cheese really compliment each other well.
1/2 (15-ounce) package refrigerated piecrusts
1 garlic bulb
1/2 teaspoon olive oil
1 1/2 cups shredded fontina cheese, divided
4 large tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
How to Make It
Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° 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° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.
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 1 cup cheese.
Bake at 350° for 45 minutes or until tart is lightly browned.
this was lip-smacking good! especially with these delicious summer vine-ripened tomatoes! the Fontina cheese was so smooth. my garlic was bad, do i drizzled a little olive oil on the baked crust and sprinkled garlic powder over that. was wonderful! will definitely make again!
Excellent! I made this for lunch for a friend and served with a salad. I think letting the tomatoes rest on a paper towel is an important step; also be sure to cool cooked tart for 20 minutes so that the tart is 'set'. I used a mixture of mozzarella and parmesan and scattered fresh basil on top. Perfection.
As a true Italian, who never met a tomato I wouldn't call friend......this was "delicioso". What was not to like? Tomatoes, garlic, and crispy crust. So easy & so good. I used it as a side with grilled chicken breasts. Even my Irish hubby ate 2 portions! This is definitely company fare......in flavor and appearance! You could also tweak with basil, dill, etc. However, I'm a purist so just the way it's directed is perfecto with me. Bella!
I love my Southern Living cookbook & this is, by far, has been my most favorite find. I can't even begin to remember how many times I have made this recipe over the years, but it's been so many times that I actualy purchased a gorgeous square ceramic cake stand to serve it on.. It's just that important! I make 2 of these every Christmas Eve, along with lots of other goodies. But the tart always disappears first. I have passed out the recipe too many times to recall. Don't change a thing about the recipe, it's amazing and you'll get so many compliments.
I made this for the first time tonight, and it was incredible. Something about the idea of a tart had me intimidated, so I've been holding this recipe for some time, but never made it. It's SO easy!! The only thing I changed about the recipe was to add some fresh shredded basil before the tomatoes, as other reviewers suggested. It was perfect. It needs to stand about 10 minutes when you pull it out of the oven for it to set, so plan your menu accordingly if you're trying to have everything come together simultaneously. I served it with roast chicken and a side salad. I can't wait to make this again!
This is really good !! Perfect meal with a side salad. It's good as a starter. It's terrific for a happy hour appetizer. This is so delicious.
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