Cheers to Happy: Fresh Tomato Tart...

I, as well as everyone I know have scads of fresh tomatoes right now...with the weather getting colder and colder, it is time to call it quits on the tomatoes and just pick them all....(I still haven't) I found this recipe on line...I think it would be a great one to change up a little...although it is so wonderful as it is...just if you wanted to add a little bacon pieces to the topping...it might be so good, or Italian sausage... It would make a great lunch item with a salad...and it definitely was great with eggs...

Pie Crust
2½ cups flour
2 sticks butter
1 tsp sea salt
¼ cup ice water

Gluten free Pie Crust
2 1/2 cups gluten free flour
1 stick butter
1 tsp sea salt
¼ cup + 3 tbsp ice water

1.In the bowl of a food processor add flour and salt. Pulse to combine.
2.Add butter and pulse until combined but not over-mixed, you should still be able to see pieces of the butter-chunks, (to mix by hand combine dry ingredients in a large mixing bowl then cut in butter with a pastry cutter).
3.With the machine running, add ice water just until the dough holds together without being wet or sticky, not more than 30 seconds.
4.Test by squeezing a small amount of the dough together if it’s still too crumbly add a bit more water, one tbsp at a time.
5.Divide dough in half and place each half on a piece of plastic wrap. Flatten into disks, wrap in plastic, and refrigerate 1 hour or overnight. The dough can be frozen up to a month; thaw overnight in a refrigerator.

Tomato Tart filling

1.Preheat oven 350°F.
2.Place garlic on aluminum foil or in a garlic baker. Drizzle with 1 tbsp of olive oil, if using aluminum foil, encase garlic and seal edges well, and place on a small baking sheet.
3.Roast in oven until golden brown (about 45-55 minutes) remove from oven & set aside.
4.Raise oven temperature to 425°F.
5.When garlic is cool enough to handle, squeeze cloves out of their skins into a small bowl. Mash with a fork and set aside.
6.On a lightly floured work surface roll out the dough to a 13” round about 1/8” thick. With a dry pastry brush remove excess flour. Fit the dough into a 10” fluted tart pan with a removable bottom, pressing into the edges. Using a rolling pin or a sharp paring knife trim dough flush with the top end of the tart pan; chill tart shell until firm about 30minutes.
7.Spread the roasted garlic evenly on the bottom of the chilled shell. Sprinkle with a ¼ cup of shredded cheese. Shingle the tomato slices in a overlapping circular pattern on top of the cheese. Working from the outer edge toward the center. Season with salt & pepper. Sprinkle with more cheeses and drizzle with remaining olive oil.
8.Reduce oven temp to 400°F and place tart on baking sheet in center rack of oven.
9.Bake until crust is golden and tomatoes are soft but still retain their shape. Cook time is 45-55 minutes. Cool on wire rack for 20 minutes.

go to the garden and pick some tomatoes, or the store. I picked some fresh oregano, thyme, rosemary and petite basil...but simple salt and pepper would do just fine...