Roma Tomato Tart
If I have a life motto, it’s just three words: Keep. It. Simple.
I’m a firm believer that the best things in life are often the simplest. That’s why so many of our pies are made with less than ten ingredients. You don’t need bells and whistles to create something truly amazing, especially when you’re working with high-quality ingredients.
This recipe is the perfect example. Packed with rich, earthy flavors like fontina cheese and fresh tomatoes, this easy-to-make tart pairs beautifully with roasted meats and the fact that it has just 5 ingredients means each one has the chance to shine through.
1.) Roll out dough into a 12-inch circle and place into a 10 1/4-inch tart pan. Partially bake the dough.
2.) Preheat oven to 425 degrees.
3.) Chop off the pointed end of the garlic bulb, drizzle with oil, and wrap in aluminum foil. Bake for 30 minutes. Remove from oven and set aside to cool. Reduce oven temperature to 350 degrees.
4.) Once cooled, squeeze the garlic cloves evenly over the bottom of the pie crust. Sprinkle 1/2 cup cheese over the garlic. Arrange the tomato slices over the cheese and then sprinkle with remaining cheese. Bake for 30-35 minutes.
Note: If you are baking this in the summer, you can substitute garden-fresh tomatoes for the Roma tomatoes.
Did you like this recipe? Leave a comment here and tell us what you think – we can’t wait to hear!
For more great recipes and ideas, check out Amanda’s cookbook, Southern Baked: Celebrating Life with Pie, and the rest of the blog!
Shop this recipe: