When I saw this tart from David Lebovitz and his friend Kate Hill, I was instantly smitten. On the dinner list it went, and it didn't stay there long. I baked it up last night, and it couldn't have been easier, or more delicious, and it tasted like pure summer bliss from the garden.
This tart is a basic summer tomato tart, and it really couldn't be simpler. You take a round of unsweetened tart dough (I used a pie crust from Trader Joe's
) and smear it with good mustard. Then you layer overlapping slices of tomato inside, and top with chopped herbs and goat cheese. (It can be baked in a tart pan, but mine was already in use for a berry tart, so I just made a freeform galette.) Bake, and devour. See? Simple.
This sort of thing expresses the best of summer cooking, to me. It was substantial enough to be a light dinner, although it could also accompany grilled meat or a dinner salad.
The only thing I would do differently next time is to seed the tomatoes; the extra juice made the bottom of the crust rather soggy. This didn't detract from our enjoyment at all, but it made serving a little tricky.
• Get the recipe: French Tomato Tart
Related: Crispy, Chewy, Gluten-Free: Socca (Chickpea Pancake)
(Images: Faith Durand)