Tomato Tart

• 3-4 lbs ripe tomatoes, preferably of assorted varieties, sliced into 1/4 inch rounds
• 3 small unripe green tomatoes, sliced very thin
• 3 to 5 cloves garlic, unpeeled
• 4 oz soft, mild cheese, such as Camembert, rind removed, softened to room temperature
• 1 recipe pastry dough (enough for a double-crust pie, such as http://www.epicurious.com/recipes/food/views/All-Butter-Pastry-Dough-354235
• 12 - 15 basil leaves, sliced into very thin ribbons
• Salt and pepper (preferably fresh ground) to taste

1. Preheat oven to 425u0b0. Place garlic cloves on a square piece of foil. Gather the corners of the foil to form a tent around the garlic cloves and crimp to seal the edges. Place in preheated oven.
2. Roll pastry dough to a thickness of 1/4 inch, and line a baking sheet with it, trimming dough around the rim of the pan and crimping to form a decorative edge. Cover dough with a sheet of parchment paper and a layer of pie weights or dried beans. Bake for 10 minutes. Remove weights & parchment and return to oven for 10 minutes longer, or until surface is dry and beginning to brown. Remove garlic from oven. Allow garlic cloves and crust to cool for 10 minutes.
3. Remove papery peel from garlic cloves and gently mash against the crust with the back of a spoon, spreading to cover as much of the crust as possible. Spread softened cheese across the crust, again covering as much of the crust as possible.
4. Layer the tomato slices across the crust in rows, each row overlapping the previous one by about 1/2 the width of each tomato slice. Sprinkle with salt & pepper and return to the oven. Bake for 12 - 15 minutes, or until tomatoes are heated through and softened. Remove from oven and sprinkle with the sliced basil leaves.

tomatoes, unripe green tomatoes, garlic, mild cheese, recipe pastry, basil, salt

Taken from www.epicurious.com/recipes/member/views/tomato-tart-50098958 (may not work)