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1/2 (15-ounce) package refrigerated piecrust 1 garlic bulb 1/2 teaspoon olive oil 1 1/2 cups shredded Fontina cheese, divided 4 large tomatoes 1/2 teaspoon salt 1/4 teaspoon pepper Press piecrust on bottom and sides of 9-inch 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, and drizzle with olive oil. Fold foil to seal. Bake at 425 degrees for 30 minutes, cool. Squeeze pulp from garlic cloves into bottom of baked piecrust. Sprinkle 1/2 cup Fontina cheese over the garlic. Slice tomatoes and sprinkle with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over cheese in crust. Sprinkle with remaining 1 cup cheese. Bake at 350 degrees for 45 minutes or until tart is lightly brown. Yield: one 9-inch tart. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |