Tomato Tart

This is a great idea when you don’t know what to do with all those fresh, garden-grown tomatoes that are piling up on your kitchen counter (once you’ve gifted away all you can.)

½ (15 oz) package refrigerated piecrusts or puff pastry
1 garlic bulb
½ tspn. extra-virgin olive oil
1½ cups shredded fontina cheese
4 large tomatoes, thinly sliced
salt, pepper, Creole seasoning

Cut off the pointed end of the garlic bulb; place garlic on a piece of heavy-duty aluminum foil, and drizzle with olive oil. Fold foil around garlic to seal. Bake garlic @ 425 degrees for 30 minutes; remove from oven and let cool.

Press pastry on bottom and up sides of a 9-inch tart pan or baking dish that’s been lightly sprayed with canola oil. Bake @ 450 degrees for 8-9 minutes or until lightly browned.

In the meantime, place the tomato slices on double layers of absorbent paper towels, and sprinkle with the salt, pepper, and seasoning. Let stand about 10 minutes.

When the pastry is pre-cooked, squeeze pulp from garlic cloves into bottom of baked pastry. Spread around the bottom. Sprinkle ½ cup fontina cheese over the garlic.

Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup of cheese.

Bake @ 350 degrees for 45 minutes or until tart is lightly browned.

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