Tomato Tart

Adapted from Martha Stewart Living

INGREDIENTS

1 head garlic

3 tablespoons olive oil

All-purpose flour, for dusting

1 shell pie dough

1/2 cup of cheese of your choice, grated

4 medium firm but ripe tomatoes, cored and sliced 1/4 inch thick

Coarse salt and freshly ground pepper

 

DIRECTIONS

Preheat oven to 350 degrees and roast the head of garlic by placing garlic on a sheet of aluminum foil, drizzling with 1 tablespoon oil, and wrapping foil around garlic. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Set aside. When garlic is cool enough to handle, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the skins.

On a lightly floured surface, roll out the pie dough to a 1/8-inch-thick circle, about 12 inches in diameter. Brush off the excess flour and place dough into pie or tart pan. Trim the dough so that it is flush with the edges and transfer to the refrigerator to chill, about 30 minutes.

Raise oven temperature to 450 degrees. Spread roasted garlic evenly on the chilled crust. Sprinkle with half the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.