Cherry Tomato Tarts (under six ingredient dishes)
Serves: 4-6 servings
  • ½ package of Puff Pastry
  • 1 garlic bulb, roasted (directions below for you roasted garlic virgins)
  • ½ tsp olive oil
  • 1½ C shredded fontina, divided 2:1
  • A nice big bundle of cherry tomatoes (I love mine straight off the vine, still warm from outside just like Eleanor does)
  • ½ tsp salt
  • ¼ tsp pepper (yes I am realizing this is a seventh but I am not counting salt and pepper as an ingredient).
  1. Cut a sheet of puff pastry in half (you want approximately 6x12 or 9x9 just it will be about that size.. I wing it usually, but then again I am a zen cabin dwelling chef).
  2. To roast garlic: cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to sea and roast at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves onto the pierced pastry dough
  3. Sprinkle 1 C fontina cheese over the garlic.
  4. Cut cherry tomatoes in half (after pinching their stems off) and let stand on folded paper towels sliced side down for 10 minutes.
  5. Flip up, brush lightly with olive oil (this is not in the measurements) and sprinkle evenly with salt and pepper (if you care too you can add thyme or basil in a small dash on top of the tomatoes too).
  6. Arrange tomatoes over shredded cheese. Sprinkle with remaining ½ Ccheese
  7. Bake at 425° for 30 minutes or until tart is lightly browned. You may need to it for a tad longer just so the bottom is completely cooked. Fontina is not a greasy cheese so this should not be soggy.
You can use pie crust but you would want to pre-cook the pie dough at least ½ through and your cooking time and temp will be 350 degrees and 45 minutes

*This recipe was adapted over time from something my mom sent to me from a Martha Stewart recipe back in 2002 or 2003. I no longer have that recipe and have changed it so much I can own this one all on my own!*
Recipe by Cabin Goddess at