Summer Tomato Tart
Ingredients
- 1 piecrust, homemade if you have a favorite recipe, otherwise store-bought (frozen or refrigerated)
- 1 small head garlic, roasted ahead of time
- 1/3 cup cream cheese
- 1 teaspoon Dijon mustard
- Extra-virgin olive oil
- 4 ounces fontina cheese, grated (or cut into small pieces if it is too soft to grate)
- 3 tablespoons fresh basil leaves, slivered, plus some small leaves for garnish
- 2 medium ripe tomatoes, thickly sliced (approximately ½”)
- Salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°. Prick the sides and bottom of the pastry in a pie plate, cover with a lightly greased sheet of foil or parchment paper, Fill with dry beans or rice and bake until slightly golden, about 12 to 15 minutes. Remove the weights and foil and continue to bake for another 5 to 8 minutes until the crust bottom is golden. Take out of the oven and leave to one side to cool. Meanwhile, lower the oven to 350°. Carefully squeeze out the soft garlic flesh from inside each clove and mash them in a bowl. Mix in the cream cheese and mustard. Once the pie crust is cool, use a pastry brush to lightly grease the inside with olive oil and then cover the bottom evenly with the garlicky paste. Sprinkle the fontina cheese over the top and then do the same with the sliced basil, holding back a bit to put on aft er the tomatoes. Next, layer the tomato slices over the cheese and then use up the rest of the shredded basil. Transfer the tart to the oven and bake until the crust Is golden brown and the cheese has melted and is bubbly, about 25 minutes. Garnish with the small basil leaves, season to taste with salt and pepper, and serve.
Notes
EDIBLE TIP: To ensure that fresh herbs keep their bright color and flavor, avoid using them on top of a baked dish including pizza, until it comes out of the oven. The residual heat of the dish will suffice for the herb to release its flavor.
