1 cup wine - for the cook
1 head garlic
3 Tablespoons olive oil
Flour - for dusting
Pate Brisee * (recipe makes 2 crusts, save 1 for later use)
4 oz. Fontina cheese, grated (about a cup.)
Salt and pepper
1 1/2 pounds firm, but ripe tomatoes (about 4 medium), cored and sliced 1/4” thick
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup of ice water
Preheat oven to 350. Cut top off a head of garlic and drizzle with 1 Tablespoon of the olive oil. Wrap in tin foil and bake until soft and golden brown, about 45 minutes. Remove from oven, set aside. Raise oven temp to 450.
When garlic is cool enough to handle, squeeze the cloves out into a small bowl. Mash with a fork, set aside.
On a lightly floured surface, roll out the dough to 1/8” thick circle, about 12” in diameter. With a dry pastry brush, brush off the excess flour. Transfer dough to a 10” tart pan with a removable bottom. Line the pan with the dough pressing it into the corners. Trim dough so that is flush with the edges of pan. Transfer to the refrigerator and chill for 30 minutes.
Spread roasted garlic evenly on to the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese in an overlapping circular patter. Season with salt and pepper. Sprinkle with remaining cheese and drizzle with the remaining 2 Tablespoons of olive oil.
Reduce oven to 400 and bake until crust is golden and tomatoes are soft but still retain their shape, about 45-55 minutes. Cool for 20 minutes. Serve warm.
In food processor combine flour, salt and sugar. Add butter and process until mixture resembles coarse meal, about 8-10 seconds.
With machine running add ice water in a slow steady stream through the tube. Pulse until dough holds together without being wet or sticky. Be careful not to process more than about 30 seconds. To test squeeze a small about together: If it is crumbly, add more ice water, 1 Tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Refrigerate for at least 1 hour before assembling the tart.
* When making just 1 Tomato Tart, the remaining 1/2 of the dough may be stored frozen, up to 1 month. Thaw in refrigerator before using.
Pairs Well With
Adapted from Martha Stewart
For the Tomato Cooking Class - 104
I love this tart so much! When tomatoes are at their ripest I make this pie and eat it for breakfast and lunch...every single day. My only deviation from Martha's original recipe is that I doubled up on the Fontina cheese because Martha was definitely scrimping on it.
Fontina cheese, Martha; it's a good thing.