I was off from work last week and had time to try a few new recipes. When I saw the Tomato Tart on Kitty's Kozy Kitchen blog, I knew we would really enjoy it, and we did. Joe would like it again this week ;o) It is perfect for the cooler weather we are having. I can feel Autumn in the air. We will have a few more days of summer heat, but the changing foliage and cool mornings is our sign. Yesterday I was given a tip to get my tomatoes to ripen during this cool weather and if it works, I'll share it with you.
1 refrigerated pie crust
1 garlic bulb
1/2 t. olive oil
1 1/2 cups shredded fontina cheese
4 large tomatoes
1/2 t. salt
1/4 t. pepper.
Press refrigerated pie crust on bottom & up sides of a tart pan. Bake at 450 degrees for 9 minutes or until lightly browned; set aside.
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil & drizzle with olive oil. Fold foil to seal. Bake garlic at 425 degrees for 30 minutes, or until the garlic is tender. Test it with a paring knife. Squeeze pulp from garlic cloves into bottom of baked pie crust.
Sprinkle 1/2 cup of fontina cheese over the garlic.
Slice tomatoes & place on folded paper towels. Sprinkle with salt & pepper & let stand for 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese. Bake at 350 for 30-45 minutes or until lightly browned.
I am joining Rattlebridge Farm for Foodie Friday.
Thank you for your visit!