As summer hits its stride, and gloriously fresh produce becomes a luxurious stalwart of everyday noshing, I eat as many tomatoes as I possibly can. A daily caprese? Sure! Plain, like an apple, juices running down my chin? Happily! White bread, mayo, tom slices and salt? You bet. And the list goes on and on and on.
<br />But sometimes, it's fun to diversify as well as let tomatoes play a supporting role rather than star. A good tart always makes me smile, in part because making one is an excuse to construct and delight in Molly Wizenberg's perfect crust. Have fun with the filling, but don't mess with the shell!
<br />Summer tarts need to be light though; today in DC for example, it is hot, gray, intermittently rainy and muggy to the max. The last thing I need is an overwrought fiesta that would leave me feeling even swampier.
<br />This tart seems to defy gravity and is wonderful warm, at room temp, and, I suspect, cold. It's the best sort of simple- to make and in flavor- and takes full advantage of and highlights what's in season now!
<br />This recipe requires advance work so start early. If you have it, 9" tart pan with a removable bottom is optimal, but a pie plate would also work.

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