This recipe is a family favorite and therefore, one that I make often! Thanks, Martha!
Step 1: Make your own crust! Trust me, it's worth it and SO easy.
Pate Brisee recipe:
Bonus: the recipe makes 2 single-crust pies or 1 double-crust pie. The dough can be made 1 day ahead and refrigerated, or tightly wrapped and stored in the freezer for up to 1 month (so you can make a second pie in a few weeks and skip this step)!
Step 2: Make the Tart.
Tomato Tart recipe:
Try using heirloom tomatoes in a variety of colors!
Tip: after the roasted garlic bulb has cooled, slice the garlic bulb in half width-wise to easily squeeze the softened garlic from the skins.
Dairy-free? just eliminate the fontina cheese! It's still very yummy! Don't forget to adjust the Pate Brisee recipe too if you are eliminating dairy - we use Earth's Balance butter.
The kids love this recipe so much. They dig in right away!