These look great, although like you, I am still a long way from seeing ripe tomatoes from my garden (across Lake Champlain from you, neighbor!). But if I ever harvest any, here's my favorite tomato tart: I pre-bake my crust for about 12 minutes at 400 degrees, then schmear some fresh, homemade pesto in the bottom of the crust, then add a generous layer of shredded aurrechio cheese on top of that (=sharp/aged provolone). I place different kinds/colors/sizes of heirloom tomato slices on top of the cheese, drizzle with olive oil and sprinkle with fresh thyme leaves. It needs another half hour in a 350 degree oven, then can be served hot or even at room temperature (if you can wait that long!). YUM!

• Reply