I cut this recipe out of a 2003 Southern Living magazine. It is a recipe of Carolyn Lemley, who along with her husband, grow tomatoes in east Texas & sell them at the Dallas Farmers Market. I love this recipe because it showcases tomatoes & not the mayonnaise, etc, that are often ingredients in other tomato pies. It truly is delicious and one of my very favorite Summer recipes. I hope you'll try it!
1 refrigerated pie crust
1/2 t. salt
1/4 t. pepper.
Press refrigerated pie crust on bottom & up sides of a tart pan. Bake at 450 degrees for 9 minutes or until lightly browned; set aside.
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil & drizzle with olive oil. Fold foil to seal.
Bake garlic at 425 degrees for 30 minutes, or until the garlic is tender. Test it with a paring knife. Squeeze pulp from garlic cloves into bottom of baked pie crust.
Sprinkle 1/2 cup of fontina cheese over the garlic.
Slice tomatoes & place on folded paper towels. Sprinkle with salt & pepper & let stand for 10 minutes.
Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.
Bake at 350 for 30-45 minutes or until lightly browned. I like to add some minced fresh basil before serving.
NOTE: In place of the garlic bulb, I often just sprinkle the crust with garlic powder. Also, in place of the fontina, which can be pricey, I'll sub an Italian blend shredded cheese.