Monday, August 18, 2014

Summer Tomato Tart

 
 
 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.
 
Tomato Tart
 
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!
xo
Debbie
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

12 comments:

  1. Your tomato tart looks and sounds delicious, Debbie. I think this is the last gasp of summer we are getting this week as the air has changed here, too. It has been the mildest summer I have had since leaving Vermont almost 4 decades ago!
    Have a great week.

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  2. I made a puff pastry tart tonight..the recipe called for fontina..we love it..but I had none so subbed..and here you are..
    So pretty in a removable tart tin Debbie..
    Same weather here..Sun was out..gorgeous day..but it's like we have missed 2 weeks of summer..

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  3. I made a puff pastry tart tonight..the recipe called for fontina..we love it..but I had none so subbed..and here you are..
    So pretty in a removable tart tin Debbie..
    Same weather here..Sun was out..gorgeous day..but it's like we have missed 2 weeks of summer..

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  4. what to do with those juicy summer tomatoes!

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  5. This looked great on Kitty's blog, glad to hear you liked it too Debbie! Hope the tomato idea works:@)

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  6. Oh Debbie, I'm so glad you liked the tart! It's the perfect summer meal, don't you think? I'm glad Joe liked it, too. It was one of Rich's favorites, for sure. How nice that you could enjoy trying out some new recipes last week. Enjoy the rest of your summer...our summer heat will stick around for awhile. xo

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    Replies
    1. Kitty, the tart was like summer on a plate! We are making it again this weekend and it's so easy.

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  7. Looks delicious! I have a few pounds of tomatoes on the counter to create something with for the weekend.
    I am loving the weather, perfect beach days! 80 is warm enough for me. It still looks like summer here, no signs of that word I don't want to hear! :)

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  8. If that doesn't say summer I don't know what does. I think I have enough tomatoes off of my plants to make the beautiful tart. Yummy.

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  9. I would stand in line for this tart. Looking forward to your tip!

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  10. This is an absolutely beautiful late summer dish. Love it. Thanks for sharing.

    Velva

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  11. My tomato plants are loaded with tomatoes and this recipe sounds great! Karen

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