What to do with all those fresh, garden-grown tomatoes that are piling up on your kitchen counter once you’ve given away all you can.
½ (15 oz) package refrigerated piecrusts or phyllo dough
1 garlic bulb
½ tspn. extra-virgin olive oil
1½ cups shredded fontina cheese
4 large tomatoes, thinly sliced
salt, pepper, Creole seasoning
Press piecrust or phyllo dough on bottom and up sides of a 9-inch tart pan or baking dish. Bake @ 45o degrees for 9 minutes or until lightly browned; set aside.
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; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust. Spread around the bottom. Sprinkle ½ cup fontina cheese over the garlic.
Place sliced tomatoes on double layers of paper towels and sprinkle with salt, pepper and Creole seasoning. Let stand 10 minutes. 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.