* 4 large heads garlic
* 3 tablespoons olive oil
* All-purpose flour, for dusting
* Shortcrust pastry or pie crust
* 2 ounces Italian fontina cheese, grated (about 1/2 cup)
* 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
* Coarse salt and freshly ground pepper
1. Preheat oven to 350 degrees. Drizzle oil on garlic heads, wrap them in aluminum foil and bake for one hour. Remove and set aside until cool. When cool enough to handle, slice off the ends and squeeze the cloves out into a bowl. Mash with a fork.
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.
3. Spread roasted garlic 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 remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.
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