tomato tart

This is what my kitchen counter looks like right now:

I wanted to share one of my favorite tomato recipes in case you have some to enjoy right now too.  This tomato tart is delicious!  It is rich, and decadent but I really love it because it is simple simple.  You will not believe how scrumptious this smells when it is cooking.  You will not believe it.  This is the kind of thing you want to have cooking in the oven if you are trying to sell your house, trying to bag a man, or begging for someone's forgiveness.  

I will say that I do not make my own crust for this.  Why?  I hate making pie crust.  The prepared ones in the store's refrigerated section are kind of an embarrassment to use, especially if your mother in law is coming over for dinner, but they are decent enough.  The crust is not the real star here anyway, the tomatoes are.  So, even though I kind of feel like  Semi-Homemade Sandra Lee, I continue to use the pre made ones.  If you would like to make your own (what?  do you think you are better than me, or something?) then please feel free.  The link to Martha's is included in the recipe.

• 1 head garlic
• 1 tablespoon olive oil
• All-purpose flour, for dusting
• 1/2 Pate Brisee (Pie Dough)
• 2 ounces Italian fontina cheese, grated (about 1/2 cup) (I like a little extra)
• 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 350 degrees. 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. Raise oven temperature to 450 degrees. 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. (I usually do this a day or two in advance whenever I have the oven on.  I follow the directions as written and just put it covered in the fridge until I need it for the tart)
2. 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. (IF you are going to use the prepared crusts, just unroll it into the tart pan and press into the corners. No rolling pin or flour needed.  You should only need to chill it for about 15 minutes)
3. Spread roasted garlic evenly on the chilled crust. 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. Transfer to oven. Reduce temperature to 400 degrees. 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. (fresh basil is delicious on top of this once it is cooled)

my helper.  she was telling me the whole time that she would just like the 

cheese please and no tomatoes.

girl, you're crazy.

I wish you could smell this right now.

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