1 head garlic
3 tablespoons extra-virgin olive oil
All-purpose flour for dusting
1/2 recipe Pate Brisee (see below)
3/4 cup grated Italian Fontina cheese
675g ripe but firm tomatoes (about 4), sliced 1/4 inch thick
Coarse salt and freshly ground pepper
12 fresh basil leaves

Pate Brisee ingredients =
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold, cut into small cubes
1/4 cup iced water, plus more if needed

Preheat the oven to 180C. Place the garlic on a piece of tin foil; drizzle with 1 tablespoon of olive oil. Fold foil to encase the garlic, sealing edges well, and place on a small baking sheet. Roast in oven until golden brown and the tip of a sharp paring knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside.

Raise oven temperature to 230°C. When garlic is cool enough to handle, use your fingers or the handle of a knife to squeeze the cloves out of their skins and into a small bowl; set aside. Discard the papery skins.

On a lightly floured work surface, roll out the dough to a 13 inch round, about 1/8 inch thick. With a dry pastry brush, remove excess flour. Fit the dough into a 10 inch fluted tart pan with a removable bottom, pressing the edges. Using a rolling pin or a sharp paring knife, trim dough flush with the top edge of the tart pan; chill tart shell until firm, about 30 minutes.

Spread roasted garlic evenly on the bottom of the chilled shell. Sprinkle with 1/4 cup cheese. Arrange the tomato slice in an overlapping circular pattern on top of the cheese, working from the outer edge toward the center. Season with salth and pepper. Sprinkle with remaining 1/2 cup cheese, and drizzle with remaining 2 tablespoons oil.

Reduce oven temperature to 220C. Bake tart until crust is golden and tomatoes are soft but still remain their shape, 45 to 55 minutes. Cool on a wire rack for 20 minutes. Thinly slice basil leaves lengthwise. Sprinkle tart with basil, and serve warm.

Pate Brisee:
In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a larger mixing bowl, then cut in butter with a pastry blender).

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough togther; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out the dough onto a clean work surface. Divide in half, and place wach half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.