Fresh Tomato Tart

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.

Now that you can get beautiful fresh tomatoes most months of the year, this recipe can be made at any time. Very fresh Italian. And simple. I try not to use commercially made piecrusts very often but in a pinch, they will save time. Just don’t do it regularly. Serve with a side salad for a simple lunch or dinner. This would also work nicely as a breakfast or brunch option. I can see scrambled eggs on the side.

Servings: Serves 4 – 6

Ingredients:

• 1 (15-ounce) package organic refrigerated piecrusts. You’ll only need 1 crust. You can freeze the other.
• 1 dozen garlic cloves
• ¼ cup of olive oil
• 5 cups shredded fontina cheese
• 4 medium tomatoes
• 1/2 tsp grated sea salt
• 1/4 tsp grated pepper

Instructions:

Press the refrigerated piecrust on bottom and up sides of a 9-inch tart pan with a removable bottom. Bake at 450° for 9 minutes or until piecrust is lightly browned; set aside.

Put your dozen garlic cloves in a small ovenproof pan. Make sure the pan is as small as possible. Mine is about 4” round. Otherwise you might burn the olive oil. I used Pyrex. Drizzle over the olive oil.  (If you don’t have a small Pyrex pan you could use two sections of a muffin tin and accomplish the same thing. Just divide them in the two indentations and drizzle the oil over both) Roast the garlic at 400 degrees for approximately 30 minutes. Keep an eye on it. If it begins to brown it’s time to take it out. If it’s just barely brown it will be squishy. You can mash it with a fork. If you let it get browner it will be crustier and you’d chop it up, but I like it either way.

Spread the garlic over the bottom of the baked crust.

Sprinkle 1/2 cup fontina cheese over the garlic.

Slice tomatoes, and sprinkle evenly with salt and pepper. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.

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

Enjoy!

Cheers,