Makes one 25 cm (10″) Tart
- 130 g Pie Dough
- 185 g Heirloom Tomatoes, large (slice thin, approx. 5mm (1/4″) thickness)
- 8 ml Basil, rubbed
- 15 ml Extra Virgin Olive Oil
- 95 g Roasted “Music” garlic purée
- 75 g Fontina cheese (crumble/shred in food processor)
- 0.25 ml Salt
- 0.025 ml Pepper
Roll out dough and place on a 25 cm (10″) tart pan. Turn the dough hanging over the sides of the pan to the inside edge; press edge with a fork. (DO NOT allow dough to go up on the rim.)
Spread the roasted garlic purée evenly over dough.
Spread the heirloom tomato slices over garlic purée, overlapping slices as needed.
Sprinkle basil over tomatoes. Sprinkle tart with salt and pepper.
Drizzle olive oil evenly over tart.
Spread crumbled cheese over tart.
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