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Tomato-Garlic Tarts

Source: Eating Well by Burt Wolf
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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
  Makes 6 large or 12 small tarts
1 cup peeled garlic cloves (about 3 heads)
1/2 to 3/4 cup milk (enough to cover garlic)
1/4 cup honey
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
salt and freshly ground black pepper, to taste
Pie dough, rolled to a thickness of 1/8 inch and cut into    six 5-inch disks or twelve 2-inch disks
4 ripe tomatoes, thinly sliced, seeds removed
Place the garlic, milk, honey, thyme, salt, and pepper in a small, heavy saucepan. Set over high heat until mixture comes to a boil. Lower the heat to simmer and cook for about 30 minutes. The garlic should be completely tender and the liquid should be thick and golden. Mash the mixture into a paste. Preheat the oven to 375 degrees F.

Line a baking sheet with parchment paper and place the disks of pie dough on it. Spread each with garlic paste, top with overlapping tomato slices.

Bake the tarts for 25 minutes. Serve the large tarts as a first course and the small tarts as appetizers.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Garlicky Appetizers
Nutrition Facts per Serving
Yield:   Makes 6 large or 12 small tarts
Calories: 112
Fat. Total: 4g
Fiber: 1g
Carbohydrates, Total: 18g
Sodium: 81mg
% Cal. from Fat: 32%
Cholesterol: 4mg
Protein: 2g
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