Tomato Tart

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This tomato pie (or tart) is best eaten the day that is baked. Served with a mixed green salad it makes a nice meal. I got the recipe from Martha Stewart's Baking Handbook that I found at my neighborhood used book store. I love when I find great deals on cookbooks. I love when I find a great deal, period.
I used Fontina cheese, as per the recipe, but I found it was not my favorite. It gave the tart a really strong smell, and I thought it kind of overpowered the tomatoes. Next time, I will use some other kind of cheese, maybe mozzarella. The dough is the usual flaky pie dough, I added the recipe bellow.

Roasted Tomato Tart Recipe

1 head of garlic
3 tablespoon extravirgin olive oil
1/2 recipe pâte brisée (below)
3/4 cup grated Fontina cheese (or your choice of cheese)
4 ripe tomatoes, sliced 1/4 inch thick
salt and pepper
fresh basil leaves

Preheat oven to 350 degrees F. Roast the garlic with 1 tbsp of oil in a foil package for about 45 minutes. Garlic will be golden brown and easily pierced with a fork. Remove from oven and set aside.

Rise oven temp. to 450 degrees F. When garlic is cool enough to handle, squeeze the cloves out of their skins and mash them in a a bowl, set aside.

On a lightly floured work surface, roll out the dough to a 13 inch round, about 1/8 thick. Fit the dough into a 10 inch fluted tart pan with removable bottom, pressing the edges. Using a rolling pin or a sharp pairing knife, trim the dough flush with the top edge of the tart pan; chill tart shell until firm, about 30 min.

Spread roasted garlic on the bottom of tart shell. Sprinkle with 1/4 cup of cheese. Arrange tomato slices in a overlapping circular pattern on top of the cheese. Season with salt and pepper. Add remaining 1/2 cup of cheese and drizzle with 2 tbsp oil.

Reduce oven temp. to 425'F and bake for 45-55 minutes. Tomatoes should be soft but still hold their shape. Cool for 20 minutes, sprinkle with torn basil leaves for a rustic look.

Pâte Brisée Recipe
from Martha Stewart's Baking Handbook

This recipe makes enough for one double crust or two single 9-inch pies important. Use cold ingredients, it's very important.

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks unsalted butter, cold, cut into small pieces
1/4 cup ice water

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter and pulse until mixture resembles coarse crumbs. if you don't have a food processor, use a pastry blender or two knifes to blend in butter.
Add the water with the machine running in a slow, steady stream, just until the dough holds together without being too sticky or wet. Don't process for more than 30 seconds. Test by squeezing a piece of the dough together, if it is too crumbly, add a little more water, 1 tbsp at the time.
Turn out the dough on a work surface and divide it in half. Shape each into a disk and wrap with plastic. Refrigerate it for at least 1 hour before using it.. Dough can be frozen for up to a month.