Saturday, January 5, 2013

Garlic & Tomato Tart

I've made so many sweets lately, I had to make something savory!  This is another recipe I used for a work event.  This was an extremely easy, but well-received side dish.  I had someone ask me how I made it; super easy, and a crowd pleaser... kind of like a flatbread.

Garlic & Tomato Tart
Recipe from Southern Living

1/2 (15-ounce) package refrigerated piecrusts
1 garlic bulb (I always double or triple garlic. ALWAYS!)
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 refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. (I used a pie pan, it was fine.)  Bake at 450° for 9 minutes or until piecrust is 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 garlic at 425° 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 evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.

Bake at 350° for 45 minutes or until tart is lightly browned.


  1. Yummy! Will be trying this. I think you could even just buy a frozen pie crust to save more time.

    1. Yes! I didn't like this crust as much as the Walmart Great Value frozen crusts I normally buy. :)


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