Here is a yummy recipe that looks like you spend way more time on it than you actually do. It is originally from Southern Living but I’ve tweaked it a little.
Tomato Tart
1/2 (15 ounce) package refrigerated piecrusts
1 garlic bulb
olive oil
2 cups of shredded fontina cheese (mozzarella would work)
2 large or 3 medium tomatoes
salt/ pepper/ greek seasoning
Press the piecrust on bottom and sides of a 9 inch tart pan (don’t forget the Pam). Use a fork to make a few holes in the bottom. Bake at 450 degrees for 8 minutes or so. Set aside.
Cut off pointy end of garlic and place on a square of aluminum foil… drizzle with olive oil and a bit of salt and pepper. Fold to seal. Bake at 450 for 30 minutes. (You can do both these steps at the same time… just remember to take the piecrust out after 8 minutes)
Slice the tomatoes, add a little salt and put them between paper towels for twenty minutes or so. Sprinkle with a pepper and greek seasoning. FYI, greek seasoning makes everything taste better. I don’t really like tomatoes that much but I like tomatoes with greek seasoning. Got it?
After garlic has cooled, squeeze the inside part out and spread it on the piecrust. This is sort of entertaining.
Layer cheese/tomatoes/cheese/tomatoes on the crust. Sprinkle a little more cheese on top. Bake at 350 for 45 minutes or until tart is browned. It is super tasty.
