My recipe for tomato tarts has ricotta cheese mixed with minced garlic; spread on the bottom after pre-baking the shell. I always drain the tomatoes and often squeeze out the seeds if it is especially juicy. Spread the tomato slices and bake. I love the individual size pans. Tomatoes do not set blooms until it gets hot. GA has been hot and we've had fresh home grown tomatoes since early June. I am waiting on more yellow ones. I think red and yellow tomatoes will make a lovely tomato tart. That sounds really good, Marcia - I love ricotta, but never thought to use it in a quiche-like way. THANKS- PJH

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