TOMATO & FONTINA TART

TOMATO & FONTINA TART image

Yield 12

Number Of Ingredients 9

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INGREDIENTS:
1 store-bought pie crust (see Note)
2 large tomatoes
1 1/4 teaspoons kosher salt
3/4 teaspoon fresh ground pepper
1 1/4 cups shredded fontina cheese
1 clove garlic, sliced thin
1 tablespoon shredded basil
PER SERVING: 105 calories, 4 g protein, 7 g carbohydrate, 7 g fat (3 g saturated), 13 mg cholesterol, 383 mg sodium, 0 fiber.

Steps:

INSTRUCTIONS: Preheat oven to 425°. Press crust into an 8-inch tart pan, or similar shallow pan with a removable bottom. Bake 10 minutes until golden. Remove; lower oven to 350°. While crust is baking, cut tomatoes into 1/4-inch thick slices, and place on a few layers of paper towels. Season both sides with the salt and pepper, and let sit for 10 to 15 minutes. Sprinkle 1/2 cup of the cheese on the bottom of the pie crust, then layer tomato slices to cover, and top with remaining cheese. Spread garlic slices around the top, and bake for 40 minutes, until cheese is brown and bubbly. Let cool for 15 minutes, and remove from tart pan. Garnish with shredded basil, and cut into 12 wedges. Note: Purchase either fresh or frozen pie crust. Let frozen crust sit out at room temperature for 1 hour.