This tomato tart from Martha Stewart's Baking Handbook has fast become one of my favorite things to bake. Tomatoes, garlic and basil --- one of the best combos in the world. But it really isn't something to make too often -- unless you're trying to put on weight, it is very, very buttery! I made this twice in Ramadan, it was perfect for breaking the fast and I got to use up my delicious black tomatoes the second time.
The recipe is on Martha's website too, though the one in the book calls for 3 oz fontina, not 2. And one head of garlic would have someone calling the fire station, 4-5 large cloves are more than enough on a 7 inch (I can never get the pastry to fit on a 10-inch pan, and I haven't gotten around to getting 8 or 9 inchers). Actuallythe crust isn't super thick at all, and i think it would be soggy if it were any thinner.
The recipe is on Martha's website too, though the one in the book calls for 3 oz fontina, not 2. And one head of garlic would have someone calling the fire station, 4-5 large cloves are more than enough on a 7 inch (I can never get the pastry to fit on a 10-inch pan, and I haven't gotten around to getting 8 or 9 inchers). Actuallythe crust isn't super thick at all, and i think it would be soggy if it were any thinner.
