Tomato Tart

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.