Tomato Tart

On a recent trip to HEB I just could not pass up the local organic heirloom tomatoes.  I didn't have a plan for what to do with them, and just chopping them up and putting them in a salad seemed far too boring (and a waste of a costly ingredient). My basil plants are growing out of control this year, I have a Costco sized bag of shredded mozzarella, and leftover frozen pie crusts from the holidays in the freezer, so a tomato tart sounded like a natural fit.   We went vegetarian with this one, eating it with a mixed green salad with balsamic vinaigrette.  I scoured the web for a go-by and found this recipe from Martha Stewart:

• 1 head garlic
• 3 tablespoons olive oil
• All-purpose flour, for dusting
• 1/2 Pate Brisee (Pie Dough)
• 2 ounces Italian fontina cheese, grated (about 1/2 cup)
• 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
• Coarse salt and freshly ground pepper

I thought it was a good start.  I made the following adjustments/additions:

• 2 heads garlic
• Unknown quantities of olive oil 
• Unknown quantities of mozzarella cheese
• Approximately 2 pounds of heirloom tomatoes of assorted colors(mainly because that's what I had), sliced with a mandoline
• Herbs d'provence in addition to salt and pepper.  
• A handful of fresh basil leaves, chopped.

 I loved Martha's technique, but felt I needed more flavor.  Also, I love cheese, so I just put in as much as a recipe can stand.  Here's how I prepared the tart (hybrid of my methods and Martha's):

1. Preheat oven to 350 degrees.  Cut the tops off the heads of garlic, place on a piece of aluminum foil.  Drizzle with olive oil. It doesn't take much, maybe a tablespoon.  Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. When garlic is cool enough to handle, use your hands to squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.  Cutting the tops off makes this job a lot easier.  Adjust the oven temperature to 400 degrees.
2. While the garlic is cooking, On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Sprinkle the dough with the herbs d'Provence. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
3. Spread roasted garlic evenly on the chilled crust. Sprinkle with enough cheese to coat the bottom of the tart...or more.   Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt, pepper and herbs. Sprinkle with cheese, and drizzle with remaining oil. Transfer to oven. Bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes.   You should be able to cut them with a fork.  Approximately 10 minutes before removing, sprinkle the tart with chopped fresh basil leaves. 
4. Remove from oven and let cool for about 20 minutes.  It tastes a lot like pizza with extra tomatoes (and cheese).  Traditional pizza extras (crushed red pepper, Parmesan, garlic dipping sauce) go well with this dish.