Tomato & Roasted Garlic Tart

Indulge in this simple roasted tomato tart, where ripe tomatoes meet the rich flavor of roasted garlic, all nestled on a flaky, buttery pastry. This golden-brown crust is made with love, combining all-purpose flour, a touch of sugar, and a generous amount of butter. It’s tender & flaky, The garlic infuses the tart with a mellow flavor that complements the Fontina cheese beautifully. Each bite is a symphony of textures and tastes, perfect for any occasion. Whether you’re enjoying it as an appetizer, a light lunch, or a delightful snack, this tomato tart promises to be a crowd favorite dish - prepared by you!

1 Head Garlic - roasted

[see below for roasting]*

1 Pie Shell - unbaked

[See below]**

680g/ 1 & 1/2Lbs Tomatoes - sliced, 1/4"~6mm

2Tbs Olive oil

~85g/3oz Fontina cheese - grated

1/4-1/2 Tsp Salt

1/4-1/2 Tsp Black pepper

Preheat oven to 450F/232C

• Squeeze out the cooled garlic paste from the head. Mash it with a fork and spread it all over the bottom of your chilled pie shell.

• Sprinkle half your cheese over the garlic base.

• Starting on the outside, layer your sliced tomatoes around the edge, slightly overlapping as you go.

• Sprinkle with salt & pepper, then sprinkle with remaining cheese.

Drizzle the oil all over he tomatoes.

Reduce heat to 400F/204C and bake for 45-55 minutes, pastry should be lightly browned, tomatoes bubble and cheese melted but not burnt. Allow to cool for at least 15 minutes before cutting. Enjoy, it's a beaut! 

*To Roast Garlic. Slice the top off the garlic to expose the cloves.  Place on a square of tinfoil, drizzle with 1tsp olive oil, sprinkle with salt/pepper. Wrap in foil and bake at  400F/204C for 20 - 30 minutes or until the tip of a knife easily sinks into one of the cloves.    

** Single Pie Shell

200g/7oz Plain Flour

125g/4oz Butter - Cold and cubed

1 Egg Yolk

2 TBS Ice water

1/2 tsp Salt

1/2 tsp Sugar

1. Sieve the flour into a bowl. Mix in the salt and sugar. Add the cold butter and using a pastry cutter or your hands blend in until the mixture resembles coarse sand with a few pea-sized pieces in it.

2. Add your yolk and ice water to the center, using a fork, blend in until dough comes together. You may need to add and additional tablespoon of water. Check the dough by picking up some and squeezing it together, if it remains together, you're done, if it crumbles to pieces, continue blending and add the extra ice water.

3. Place dough in fridge for 1 hour before rolling out. Once rolled out and in the baking pan, chill again for at least 30 minutes, or overnight.