- Active Time 20m
- Total Time 1h 15m
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.
nutrition information per serving
112 calories; 4g total fat; 4mg cholesterol; 81mg sodium; 18g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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