Wowee! I'm putting those on the "must make" list before our good Texas summer tomatoes are gone. I've made a tomato tart before, but my recipe had shredded cheese pre-baked directly on the bottom of the crust, so that the moisture from the tomatoes didn't soak through and make it soggy. It seemed to work out well. I've done it that way, too - works very well. Also, I like the idea of mustard brushed on the bottom crust that another reader suggested. I really appreciate all the sharing that goes on here! PJH

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