Tomato Basil Tart

First, make the crust. Set up a food processor and combine the flour, baking powder, garlic powder, dried thyme, herbs de provence and salt in its bowl. Pulse it a few times to aerate the dry ingredients. Add in the cold, cubed butter and pulse it a few more times until the mixture is really pebbly. Finally, run the processor while you pour in the ice water until it comes together into a ball of dough. Transfer it to a sheet of plastic wrap and press it out into a disc on it. Wrap it up and refrigerate it for 30 minutes. When the 30 minutes are up, pre-heat the oven to 350ºF and get out a 9-inch tart pan with removable bottom. Spray the tart pan really well with cooking spray.

Take the chilled disc of dough and turn it out onto a clean, well floured surface. Roll it out into a large, thin disc that will more than fit into the tart pan. Press it into the tart pan really firmly and remove the excess. Place it in the freezer for 5 minutes to chill it again before it hits the oven. Then line the dough shell with foil and fill it with pie weights or dried beans. Place the tart pan on a sheet tray to make it easier to maneuver and blind bake the shell for 20 minutes. Take it out and remove the foil and pie weights. Bake it for another 10 minutes to crisp up the bottom.

When the shell is done crisping on the bottom, fill it with half of the fontina cheese on the bottom. Then layer the tomatoes in so that they fill every nook and cranny. Sprinkle the basil and garlic on top of the tomatoes, followed by the remaining cheese. Bake the tart until it is really bubbly, for about 30 minutes. Let it cool for about 15 minutes, then gently remove the outer tart shell while you hold the bottom. Slice and serve immediately! Enjoy!