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1
Preheat the oven to 350F.
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2
Place the garlic on a piece of aluminum foil; drizzle with 1 tablespoon olive oil.
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3
Fold foil to encase the garlic, sealing edges well, and place on a small baking sheet.
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4
Roast in oven until golden brown and the tip of a sharp paring knife easily pierces the flesh, about 45 minutes.
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5
Remove from oven; set aside.
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6
Raise oven temperature to 450F.
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7
When garlic is cool enough to handle, use your fingers or the handle of a knife to squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside.
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8
Discard the papery skins.
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9
On a lightly floured work surface, roll out the dough to a 13-inch round, about 1/8 inch thick.
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10
With a dry pastry brush, remove excess flour.
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11
Fit the dough into a 10-inch fluted tart pan with a removable bottom, pressing into the edges.
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12
Using a rolling pin or a sharp paring knife, trim dough flush with the top edge of the tart pan; chill tart shell until firm, about 30 minutes.
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13
Spread roasted garlic evenly on the bottom of the chilled shell.
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14
Sprinkle with 1/4 cup cheese.
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15
Arrange the tomato slices in an overlapping circular pattern on top of the cheese, working from the outer edge toward the center.
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16
Season with salt and pepper.
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17
Sprinkle with remaining 1/2 cup cheese, and drizzle with remaining 2 tablespoons oil.
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18
Reduce oven temperature to 425F.
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19
Bake tart until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes.
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20
Cool on a wire rack for 20 minutes.
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21
Thinly slice basil leaves lengthwise.
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22
Sprinkle tart with basil, and serve warm.
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23
A layer of mashed roasted garlic adds an intense flavor to this savory pastry.
