Tomato Tart With Roasted Garlic – a delicious recipe with garlic, olive oil, Fontina cheese, tomatoes, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Press refrigerated piecrust on bottom and up sides of a square (or round) 9-inch tart pan. Bake at 450 degrees for 9 minutes or until piecrust is lightly browned. Set aside.
2
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil and drizzle with olive oil. Fold foil to seal.
3
Bake garlic at 425 degrees for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of piecrust and spread smooth.
4
Sprinkle 1/2 cup fontina cheese over the garlic.
5
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 cup cheese.
6
Bake at 350 degrees for 45 minutes or until tart is lightly browned.
492
kcal
Calories
15
g
Fat
70
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 15 ounces refrigerated pie crusts, 1 head garlic, 1/2 teaspoon olive oil, 1 1/2 cups Fontina cheese, shredded, and more.
Yes, Tomato Tart With Roasted Garlic falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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