This tart is a bit over the top. But that's the point. The tomatoes are wrapped in prosciutto, filled with gremolata, and pressed down into a bed of goat cheese and quark. It may not be your classic Italian grandmother's gremolata, but it's what we make around here: anchovies, capers, herbs, lemon juice/zest, and Parmesan—all brought together with a splash of olive oil. <br /> <br />If you can't find a creamy, rennet-free quark, you can use labne or full-fat creamy yogurt. Or just skip this layer. <br /> <br />If you have some dry-farmed Early Girl tomatoes, you don't need to scoop out so much of the pulp. Otherwise, remove as much as possible or your tart will be waterlogged. <br /> <br />I use a 9- by 9-inch square tart pan for this because it makes cutting so easy. If you only have a 9-inch round one, just go for it. The most important thing is that it has a removable bottom. Otherwise, you will not get the tart out alive.

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