Recipes For 2004

Tomato And Roasted Garlic Tart

1 large garlic bulb
2 tsp olive oil
1 sheet frozen puff pastry, thawed
4 medium roma/plum tomatoes thinly sliced
1/2 tsp salt.
5 oz. Of shredded cheddar cheese
1/2 tsp of dried basil or 4 leaves of fresh chopped
1/4 tsp pepper

Heat oven to 375. Cut the top off the garlic bulb. Place on a small sheet of aluminum foil. Drizzle with the olive oil -- add salt and pepper. Seal. Bake about 50 mins or until tender. Remove from the oven and cool completely.

Meanwhile, live a baking sheet with either silpat or parchment paper. Roll out one sheet of puff pastry to approx. an 11" square. Fold edges over slightly to make an edge. Prick the entire bottom with a fork. Refrigerate for at least 30 min.

Slice the tomatoes and lay them out on a paper towel lined sheet. Lightly salt the tomatoes. Pat dry.

Increase oven temperatore to 425. Squeeze the garlic out of the bulb into a small bowl and mash with a fork. Spread the garlic paste over the bottom of the pastry. Top with 3/4 cup of cheese. Top with the tomatoes. Top with remaining cheese. Bake for 13-16 mins or until pastry to slightly browned and the cheese is melted.

Yum!