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Heirloom Tomato and Herb Tart: A Savory Summer Delight

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Ingredients

Adjust Servings:
2 cups all-purpose flour
1 cup chilled butter, cut into 1/2 inch pieces
1 egg
1 tablespoon heavy cream
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1 head garlic
2 ounces fontina cheese, grated (about 1/2 cup)
1 1/2 lbs ripe tomatoes, cored and sliced 1/4 inch thick
coarse salt
fresh ground black pepper
2 tablespoons olive oil

Nutritional information

559
Calories
365 g
Calories From Fat
40.6 g
Total Fat
22.8 g
Saturated Fat
131 mg
Cholesterol
411.4 mg
Sodium
40.8 g
Carbs
2.7 g
Dietary Fiber
4.2 g
Sugars
9.8 g
Protein
234g
Serving Size

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Heirloom Tomato and Herb Tart: A Savory Summer Delight

Features:
    Cuisine:

    This tart is especially good with garden fresh tomatoes. It's simple and mild and totally satisfying. It works well as an appetizer, breakfast, lunch or light supper. Cool time is included in cook time.

    • 120 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Tomato Tart, This tart is especially good with garden fresh tomatoes It’s simple and mild and totally satisfying It works well as an appetizer, breakfast, lunch or light supper Cool time is included in cook time , This tart is especially good with garden fresh tomatoes It’s simple and mild and totally satisfying It works well as an appetizer, breakfast, lunch or light supper Cool time is included in cook time


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    Steps

    1
    Done

    Preheat Oven to 350; Place Garlic in Foil, Drizzle With Olive Oil and Wrap Tightly; Bake For 45 Minutes; Remove from Oven and Raise Temperature to 450; When Cool Enough to Handle, Squeeze Flesh from Skins and Mash; Set Aside.

    2
    Done

    Tart Crust: Place All Ingredients in a Food Processor and Process Until a Ball Starts to Form.

    3
    Done

    to Make by Hand: Thoroughly Cut Chilled Butter Into Flour, Rechill If Needed; Add Remaining Ingredients and Mix Well.

    4
    Done

    on a Floured Surface, Roll Dough Out to a 1/8" Thick Circle; Fold Dough Over the Rolling Pin, Lift and Place the Dough in a 10" Tart Pan.

    5
    Done

    Using Your Fingers, Push the Dough Into the Corners; Run the Rolling Pin Over the Top of the Pan to Cut Off the Excess Dough; Refrigerate For 30 Minutes.

    6
    Done

    Topping: Spread Garlic on Chilled Crust; Top With Half the Cheese; Arrange the Tomato Slices in an Overlapping Circular Pattern; Sprinkle With Salt and Pepper, Top With Remaining Cheese and Drizzle With Oil.

    7
    Done

    Place in Oven and Reduce Heat to 400; Bake 45-55 Minutes Until Crust Is Golden and Tomatoes Are Soft but Still Retain Their Shape; Cool 20 Minutes and Serve Warm.

    Avatar Of Evelyn Scott

    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

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