This has become a staple at our family dinners.

Reviewed On: Aug. 23, 2009

Thank you for an outstanding recipe. This is my favorite pie!

Reviewed On: Aug. 23, 2009

I only gave 4 stars because of the temperature being incorrect; it should be 350 degrees. I've been roasting garlic like this for years, and it really helps to slice the top off of the whole garlic, then when it is finished roasting, they will start to pop up a bit out of the casing, also the olive oil really seeps into the garlic this way. I servie it right from oven to table, and the diners use their knives to pull out the garlic to spread on their bread, or whatever.

Reviewed On: Jun. 30, 2009