Tomato Tart

Serves 8


2 Tsp olive oil
3 TBSP whipped cream cheese
All-purpose flour, for dusting
1/2 recipe Pâte Brisée (see next bolg post for the recipe)
2 ounces Italian fontina (or Swiss cheese) cheese, grated (about 1/2 cup)
1 & 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick (try using a combination or red and yellow tomatoes for a visual delight).
Coarse salt and freshly ground pepper


1. On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.

2. Heat oven to 450°.

3. Slice tomatoes and lay on paper towels to absorb some of the juice.

4. Spread cream cheese evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with 2 tablespoons oil. Transfer to oven. Reduce temperature to 400°, and bake until crust is golden and tomatoes are soft but still retain their shape, 30 to 45 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.