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Tomato and Fontina Tart:


1 store-bought pie crust (either fresh or frozen; let frozen crust defrost before using)

2 large tomatoes

1 ¼ teaspoon kosher salt

¾ teaspoon fresh ground pepper

1 ¼ cups shredded fontina cheese

1 clove garlic, sliced thin

1 tablespoon shredded basil


Preheat oven to 425. Press crust into an 8-inch tart pan, or similar shallow pan with a removable bottom. Bake 10 minutes until golden. Remove; lower oven to 350.

While crust is baking, cut tomatoes into1/4-inch thick slices, and place on a few layers of paper towels. Season both sides with the salt and pepper, and let sit for 10 to 15 minutes.

Sprinkle ½ cup of the cheese on the bottom of the pie crust, then layer tomato slices to cover, and top with remaining cheese.

Spread garlic slices around the top, and bake for 40 minutes, until cheese is brown and bubbly. Let cool for 15 minutes, and remove from tart pan. Garnish with shredded basil, and cut into 12 wedges.

Per Serving:

105 calories; 4 grams protein; 7 grams carbohydrates; 7 grams fat (3 saturated); 13 milligrams cholesterol; 383 milligrams sodium; no fiber