Directions:
- Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until piecrust is lightly browned; set aside.
- Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.
- Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.
- Sprinkle 1/2 cup fontina cheese over the garlic.
- Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.
- Bake at 350° for 45 minutes or until tart is lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 834.23 Kcal (3493 kJ) | ||
| Calories from fat | 472.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.52g | 81% | |
|---|---|---|---|
| Cholesterol | 187.92mg | 63% | |
| Sodium | 2641.77mg | 110% | |
| Potassium | 1848.95mg | 39% | |
| Total Carbs | 44.07g | 15% | |
| Sugars | 26.39g | 106% | |
| Dietary Fiber | 8.33g | 33% | |
| Protein | 50.49g | 101% | |
| Vitamin C | 102.9mg | 171% | |
| Iron | 0.5mg | 3% | |
| Calcium | 981.1mg | 98% | |
| Amount Per 100 g | |||
| Calories | 91.37 Kcal (383 kJ) | ||
| Calories from fat | 51.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 81% | |
|---|---|---|---|
| Cholesterol | 20.58mg | 63% | |
| Sodium | 289.35mg | 110% | |
| Potassium | 202.51mg | 39% | |
| Total Carbs | 4.83g | 15% | |
| Sugars | 2.89g | 106% | |
| Dietary Fiber | 0.91g | 33% | |
| Protein | 5.53g | 101% | |
| Vitamin C | 11.3mg | 171% | |
| Iron | 0.1mg | 3% | |
| Calcium | 107.5mg | 98% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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