- 1 refrigerated ready made pie crust
- 1 garlic bulb
- 1/2 teaspoon olive oil
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup Parmesan cheese
- 4 large tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Press refrigerated pie crust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until pie crust is lightly browned; set aside.
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.
Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked pie crust.
Sprinkle 1/2 cup mozzarella cheese over the garlic.
Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese
Bake at 350° for 45 minutes or until tart is lightly browned.
This is one of those quick, fun and good recipes that is made even better when you pick fresh tomatoes right from your garden! Another of my favorites for those times when I don't want a heavy meal, especially when the summer sun has done its best to push the thermometer to record highs.