I can be a bit boring when it comes to summer tomatoes. I slice them for sandwiches or salads — and that's generally where it ends. Not because I'm lazy or can't think of much else to do with them, but when summer tomatoes are at their ripest and sweetest, I don't like to mess with them much. That is, unless we're talking savory tarts.
Savory tarts and pies are often unexpected in the summer. In the winter you'll see pot pies with meats and vegetables, but when the warmer months hit, berries get a lot of focus. And for good reason. But I'll go out on a limb and say that ripe summer tomatoes baked underneath herbed buttermilk biscuits can rival even the best of berry pies.
The thing to consider with tomato pies and tarts is the moisture — the last thing anyone wants is a soggy pie. A few tried-and-true tricks: I like to sprinkle cornmeal on the bottom of my crusts, and it's always a good idea to lay the tomato slices out on a layer of paper towels to soak up some of the moisture they release.
While tomatoes are always a hit, you can certainly fold in thinly-sliced zucchini, summer squash, fresh corn, or leeks. The result? A slice of savory pie that is just as happy at the lunch or dinner table as it is for breakfast. Or picnics. Or cocktail parties. You get the idea.
(Images: The Bitten Word)