Made my version of this tomato tart for dinner tonight...

[judy-mass]

and it is definitely a keeper!

I confess that I did not use goat cheese as I had queso fresco in the fridge and it was a good sub.

http://www.davidlebovitz.com/french-tomato-tart-recipe/

http://www.davidlebovitz.com/french-tomato-tart-recipe/

 

[deb-in-mi]

Lovely Judy!

 

[cynupstateny]

Sounds good! I've been making this one regularly..good cold, warm or at room temp!

http://www.saveur.com/article/Recipes/Tomato-Cheddar-Tart

 

[charley]

That's pretty much my "go to" type of recipe. I also do the layer of mustard on the bottom

of the crust like in the David Lebovitz recipe.
Also made Vivian Howard's recipe--she roasts some tomatoes and then layers some heirloom cherry tomatoes, roast tomatoes and sliced heirlooms with the cheese/mayo layer. It was delicious also--like almost ANY tomato pie!!
A caterer here sells tomato pies made with drained canned tomatoes and it is also delicious.

 

[deb-in-mi]

I sometimes leave out the mayo and schmear the crust w/ honey mustard and top w/ gruyere