It's definitely tomato season -- not only are the plants here starting to roll out the 'maters, but it's also the time of year when people are quite likely to give you some. Found myself with 4 or 5 that really needed to be used tonight. Wanted something different than the usual bowl o' pasta tossed with chopped tomatoes. Found a recipe for tomato tart which sounded just the thing. Turned out to be not quite what I'd been thinking of -- after I got started I realized that the tomatoes were just sliced and put on top of the baked tart crust. Later I found a recipe for a baked tart; I'll try that next time. A reminder, I suppose, of the importance of reading the entire recipe before beginning. Anyway, notwithstanding any of all that, it was still damn good. I mean, the tart dough is 4 oz flour, 4 oz whole wheat flour (we were out so I used semolina, which worked fine), 4 oz butter, and 4 oz grated cheese (I used a mix of parm, aged gouda, and the last bit of some dry cheese -- maybe parm, maybe romano -- that was hanging around the fridge). Hard to go wrong with a mix like that. The tip in the recipe about salting the tomatoes and leaving them to drain on paper towels definitely worked. There was no problem at all with the crust getting soggy. I was thinking just now that the tart crust might have been better with a bit of pepper added. That might add a nice contrast. But it definitely succeeds in keeping the fresh tomatoes in the spotlight. And adding the cheese to the crust moves it away from being in any way pizza-like.