If you are inundated with tomatoes right now, I feel your joy! In just a few short weeks, the taste of summer tomatoes will be just a pleasant memory.
We have had such a fantastic growing season this year with all the warm weather, and I have been trying to freeze and dry as many tomatoes as I can.
One of my very favorite things to make with an excess supply of the red beauties is this delicious tomato tart.
Next I brush the pastry with about 1 tablespoon of a grainy mustard.
Then I sprinkle about 1 1/2 cups of grated Asiago cheese (use whatever cheese you like).
Then I layer of tomato slices on top of the cheese and I make a minced topping of 1 large clove of garlic and some parsley and basil leaves. Add a little salt to taste.
Drizzle the top with olive oil and bake in a preheated 425F oven for about twenty minutes. Let stand a few minutes before cutting into squares or wedges.