Tomato Tart With Roasted Garlic and Fontina Cheese

1. Preheat oven and roast garlic:

   Preheat oven to 350°F. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside.

2. Increase oven temperature; remove roasted garlic:

   Raise oven temperature to 450°F. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins. Reduce temperature to 400°F.

3. Roll out dough, place dough in tart pan, and chill:

   On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.

4. Spread garlic on chilled crust:

   Spread roasted garlic evenly on the chilled crust.

5. Add cheese and tomatoes:

   Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil.

6. Bake:

   Transfer to oven and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

5 More Tomato Tart Recipes to Try:

• Tomato and Brie Tart
• Tomato and Goat Cheese Tart
• Goat Cheese, Tomato, and Caramelized Onion Tart
• Tomato, Egg, and Prosciutto Tartlets
• Tomato Hand Pies