This tart can be made a day ahead and kept at room temperature, loosely covered with plastic wrap. Reheat in a 300°F oven until warmed through.
Recipe information
Yield
makes one 10-inch tart
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Place the garlic on a piece of aluminum foil; drizzle with 1 tablespoon olive oil. Fold foil to encase the garlic, sealing edges well, and place on a small baking sheet. Roast in oven until golden brown and the tip of a sharp paring knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside.
Step 2
Raise oven temperature to 450°F. When garlic is cool enough to handle, use your fingers or the handle of a knife to squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
Step 3
On a lightly floured work surface, roll out the dough to a 13-inch round, about 1/8 inch thick. With a dry pastry brush, remove excess flour. Fit the dough into a 10-inch fluted tart pan with a removable bottom, pressing into the edges. Using a rolling pin or a sharp paring knife, trim dough flush with the top edge of the tart pan; chill tart shell until firm, about 30 minutes.
Step 4
Spread roasted garlic evenly on the bottom of the chilled shell. Sprinkle with 1/4 cup cheese. Arrange the tomato slices in an overlapping circular pattern on top of the cheese, working from the outer edge toward the center. Season with salt and pepper. Sprinkle with remaining 1/2 cup cheese, and drizzle with remaining 2 tablespoons oil.
Step 5
Reduce oven temperature to 425°F. Bake tart until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Cool on a wire rack for 20 minutes. Thinly slice basil leaves lengthwise. Sprinkle tart with basil, and serve warm.
Tomato Tart how-to
Step 6
A layer of mashed roasted garlic adds an intense flavor to this savory pastry.
