7/25/13 Delicious! Made with home grown tomatoes.
Press refrigerated piecrust on bottom and up sides of a 9 inch tart pan OR just use the aluminum pie pan the crust comes in. Bake at 450 degrees for 9 minutes or until piecrust is lightly browned. Set aside
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle w olive oil. Fold foil to seal.
Bake garlic at 425 degrees for 30 minutes; Cool.
While garlic is cooking, slice tomatoes, and sprinkle evenly w salt and pepper. Place on folded paper towels, and let stand 10 minutes
Once garlic is cool, squeeze pulp from garlic cloves into bottom of baked piecrust.
Sprinkle 1/2 cup fontina cheese over the garlic.
. Arrange tomato slices over shredded cheese. Sprinkle w remaining 1 cup cheese.
Bake at 350 degrees for 45 minutes or until tart is lightly browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 168 | ||
Calories from Fat: 78 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 139.7mg | 5 % | |
Potassium 312mg | 8 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 19.4g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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