When my husband Daniel was young, his parents would fly on separate airplanes when they traveled.... just in case one plane went down. I plant two raised beds of tomatoes each year, in separate areas of the yard, just in case one goes down....by blight, septoria or some other fungal disease. (I did get septoria in one bed this year, but it has not put much of a dent in the tomato production.)
So I find myself pawning-off tomatoes on friends and searching cook books for some inspirational new recipe. I always try one or more new ways to prepare and serve them, but my favorite recipe can not be beat. It was a Martha Stewart recipe that I changed up a bit.
Here is the tart before I bake it:
Chill a 9" tart shell. In it, spread two roasted heads of garlic and sprinkle 3/4 cup of any cheese you have around, grated. (I used up the ends of several cheeses last night: camenbert, manchego and goat gouda. This is a great way to use up the ends of cheeses you have generated by having so many out of town visitors in this summer. By the way, Martha calls for Gruyere and compte cheeses.) Layer sliced tomatoes on top with salt and pepper and cook at 450 for 20 minutes. Reduce heat to 425 and sprinkle another 1/2 cup of cheese on top. Bake until tart shell is nice and brown...about 15 minutes.
This is what it looks like after it is cooked: