Rating: 4.5 stars
6 Ratings
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  • 5 star values: 5

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.

Recipe by Southern Living July 2003

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Recipe Summary

prep:
45 mins
cook:
1 hr 24 mins
stand:
10 mins
total:
2 hrs 19 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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