Tomato Fontina Torte With Rosemary Crust Food

TOMATO FONTINA TART

Steps:

• Preheat oven to 350 degrees. Prepare unbaked pie crust in a tart pan or pie pan. Place a layer of grated cheese on the bottom of the crust. Put the roasted garlic through a garlic press and dab it on top of the cheese, evenly distributed. Core tomatoes, then slice very thinly. Place one layer of tomato on top of the cheese, not too close together. Sprinkle tops of tomato slices with salt and pepper. Mince rosemary leaves and sprinkle on top. Add another layer of cheese, then add a second layer of tomato overlapping gaps in the first. Sprinkle with salt again (just on tomatoes), then top with remaining cheese. Bake for 30-45 minutes, until cheese is just browned and bubbly. Serve warm.

RUSTIC TOMATO CHEESE TART

Steps:

• Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.

TOMATO TART WITH PARMIGIANO-ROSEMARY CRUST

Steps:

• Preheat oven to 400°; butter and flour an 11-inch tart pan with a removable bottom.
• Place each tomato on its side; cut into ¼ inch slices.
• Line a rimmed baking sheet with paper towels.
• Place 1 layer of tomato slices on the paper towel; spread additional paper towels on the slices, and continue stacking the tomatoes.
• Cover the top tomatoes with paper towels.
• Press on the tomatoes gently so that they will release their juices.
• Set aside to drain on the paper towels for at least 30 minutes.
• Place 2 pieces of plastic wrap next to each other on a flat surface; sprinkle with flour.
• Place the pie pastry on top; sprinkle with flour, and cover with 2 more pieces of plastic wrap.
• Using a rolling pin, roll out the dough to become a 12-inch circle.
• Remove the top piece of plastic wrap; invert the dough, and center the dough in the tart pan.
• With the plastic wrap still attached to the dough, use your fingers to press the dough to fit the pan.
• When the dough is well fitted into the tart pan, peel off the plastic wrap.
• Patch any holes with pieces from the overhanging dough and then fold any excess dough back onto the dough at the sides of the pan to make the sides of the crust thicker.
• Prick the crust in the bottom of the pan with the tines of a fork.
• Place the crust in the refrigerator to chill for 15 minutes.
• Bake the crust for 5 minutes; remove the partially baked crust from the oven and sprinkle with ¼ cup cheese and the rosemary.
• Arrange the drained tomato slices in concentric circles on top of the cheese, overlapping them as if spreading out a deck of cards.
• Bake for 40 minutes, until the tomatoes begin to brown on their edges.
• Remove from the oven; sprinkle the remaining cheese over the tomatoes; return to the oven and bake for an additional 10 minutes, until the cheese is golden.
• Remove from the oven and cool on a rack; when cooled, slip off the outer ring of the tart pan.
• Using a long, flexible knife, separate the crust from the bottom ring of the tart pan and slide the tart onto a large serving plate.
• Slice into wedges and serve; serve warm or at room temperature.