Prep Time
45 Mins
Cook Time
1 Hour 24 Mins
Stand Time
10 Mins
Yield
Makes 4 to 6 servings

How to Make It

Step 1

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.

Step 2

Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.

Step 3

Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.

Step 4

Sprinkle 1/2 cup fontina cheese over the garlic.

Step 5

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.

Step 6

Bake at 350° for 45 minutes or until tart is lightly browned.

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