Best Tomato Fontina Tart Recipes

Tomato Fontina Tart image

Provided by dandelionleaf

Time 1h

Yield 1 tart, 8 serving(s)

Number Of Ingredients 7

1 pie crust
4 small tomatoes (Early Girl or Roma are best)
1/2 lb Fontina cheese, grated
2 roasted garlic cloves
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 233.8, Fat 16.4, SaturatedFat 7.3, Cholesterol 32.9, Sodium 491.9, Carbohydrate 12.8, Fiber 1.4, Sugar 1.7, Protein 9.1

TOMATO TART WITH CARAMELIZED ONIONS, OLIVES & FONTINA image

Yield 1 tart

Number Of Ingredients 10

1 pre-made pie crust
TO FILL THE TART:
4 medium Onions, thinly sliced
1 Tbsp. Butter
4 small to medium (1Â½#) Tomatoes, sliced Â¼ in. thick
4 oz. Italian Fontina Cheese, grated
Â½ c. Oil-Cured Black Olives, pitted
6 Anchovy Fillets, rinsed and patted dry
a few pinches Dried Oregano
Kosher Salt & Freshly Ground Black Pepper

Steps:

1 - Caramelize the onions. Melt 1 Tbsp. butter in a wide sautÃ© pan over medium-low heat. Add the sliced onions, season with a Â½ tsp. kosher salt, and cook until dark and sweet, about 45 minutes, stirring periodically. When they are thoroughly caramelized, season with a few twists of black pepper, and allow to cool to room temperature before filling the tart shell. 2 - Preheat the oven to 425Â°. If you have a pizza stone, preheat it to cook the tart on (this helps ensure a crisp bottom). 3 - Fill the tart shell. Sprinkle the chilled shell with about â of the grated fontina. Spread the onions over the cheese and top with another â of the cheese. Layer the tomato slices, shingling slightly, as needed. Sprinkle the tomatoes with a little oregano and black pepper. Top with remaining cheese, olives, and anchovies. 4 - Bake the tart on the hot pizza stone for 45-55 minutes, until the crust is golden and cooked through and the tomatoes are soft and tender. Remove from the oven and cool on a wire rack for at least 30 minutes before serving so the slices will hold together.

TOMATO & FONTINA TART image

Categories Appetizer

Yield 12

Number Of Ingredients 9

INGREDIENTS:
1 store-bought pie crust (see Note)
2 large tomatoes
1 1/4 teaspoons kosher salt
3/4 teaspoon fresh ground pepper
1 1/4 cups shredded fontina cheese
1 clove garlic, sliced thin
1 tablespoon shredded basil
PER SERVING: 105 calories, 4 g protein, 7 g carbohydrate, 7 g fat (3 g saturated), 13 mg cholesterol, 383 mg sodium, 0 fiber.

Steps:

INSTRUCTIONS: Preheat oven to 425°. Press crust into an 8-inch tart pan, or similar shallow pan with a removable bottom. Bake 10 minutes until golden. Remove; lower oven to 350°. While crust is baking, cut tomatoes into 1/4-inch thick slices, and place on a few layers of paper towels. Season both sides with the salt and pepper, and let sit for 10 to 15 minutes. Sprinkle 1/2 cup of the cheese on the bottom of the pie crust, then layer tomato slices to cover, and top with remaining cheese. Spread garlic slices around the top, and bake for 40 minutes, until cheese is brown and bubbly. Let cool for 15 minutes, and remove from tart pan. Garnish with shredded basil, and cut into 12 wedges. Note: Purchase either fresh or frozen pie crust. Let frozen crust sit out at room temperature for 1 hour.