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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.

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