Here's one
TOMATO BASIL TART (Ginger)
1 unbaked 9" pastry shell
1 1/2 cups (6 oz) grated Swiss cheese, divided
5 Roma tomatoes or 4 medium tomatoes, cut in wedges & drained
1 cup loosely packed fresh basil
4 cloves garlic
1/2 cup regular mayonnaise
1/4 cup (1 oz) grated Parmesan
1/8 tsp white pepper (black is OK)
Bake pastry shell. Sprinkle enough Swiss cheese to just cover bottom of hot shell. Cool on wire rack. Arrange tomato wedges in pastry shell. Using food processor or knife, chop basil & garlic together. Sprinkle on tomatoes.
Combine mayo, Parmesan & pepper. Spread on tomatoes & sprinkle w/remaining Swiss cheese. Bake in preheated 375 oven 35-40 minutes.~~
And here's another:
Tomato Pie
Submitted by: Donna Walters
Tastes like a BLT sandwich, only better. The basil is what makes it so delicious. You will not regret this one. Use any favorite cheese for this recipe.
Servings: 6

Ingredients:
1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
1/2 cup chopped fresh basil
3 green onions, thinly sliced
1/2 pound bacon - cooked, drained, and chopped
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 cups shredded Cheddar cheese
1/4 cup mayonnaise

Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
3. Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

Hi peppi, I've made this one and it's wonderful - from Sol.

Tomato Tart Sol

Crust This makes two 9-inch tart shells.
2½ cups AP flour
3 tablespoons semolina flour
1 teaspoon salt
12 tablespoons [1½ sticks] cold, unsalted butter
3 tablespoons cold solid shortening
Ice water
Preheat oven to 400°F. Put the flours and salt in food processor. Pulse a couple of times, just enough to integrate the ingredients.
Add the butter and shortening all at once and pulse until the mixture looks like moist crumbs and no chunks of butter or shortening remain.
Sprinkle ice water over the surface of the dough. Repeat with 3 more tablespoonsful. Pulse to just bring the dough together. The dough should be past crumbly, but holding together. Cut the dough in half and wrap each half in plastic wrap. Press each half to form a disk. Refrigerate at least 30 minutes before rolling out. Then roll out one disk to ¼" thick. Fit into your tart pan, and chill 30 minutes. Dock the bottom of the tart. Line it with parchment or foil, and weigh it down with pie weights or dried beans. Place tart shell on center rack in the oven and bake 10 minutes. Remove paper and weights from the pan. Return it to the oven and bake another 10-15 minutes or until the tart is a light-golden brown. Remove from the oven and set on wire rack to cool.

Filling
12-15 plum tomatoes, cored and cut into ¼"-thick rounds
2 tablespoons Dijon mustard *
1 cup coarsely grated Gruyere cheese
1 teaspoon Herbes de Provence
2 large eggs
¼ cup light cream
1 teaspoon salt
A few turns of freshly ground black pepper

Preheat oven to 375°F. Put the tomato slices in a colander and place in the sink. Let them sit for 15 minutes to drain off any excess liquid. Spread the mustard evenly over the tart shell. Sprinkle the cheese over the mustard and sprinkle the Herbes de Provence over the gruyere cheese.
Working from the outside in, lay the drained tomato slices in overlapping, concentric circles, covering the crust completely.
Whisk the eggs in a bowl, whisk in the cream, salt and pepper. Pour this custard evenly over the tomatoes until it comes to about ¼ inch from the top edge of the crust. Bake for 1 hour, to 1 hour and 20 minutes, or until the custard is set.
Once Upon a Tart

*Note: I used Pesto instead of Dijon mustard.

Havne't tried this one but it looks good.

OVEN-DRIED TOMATO TART WITH GOAT CHEESE AND BLACK OLIVES
Oven-drying the tomatoes before baking the tart concentrates their sweetness and prevents juices from softening the filling.
This makes a great summer starter, light lunch, or supper. What to drink: A glass of dry rosé to echo the Provençal flavors of the tart, or a New Zealand Sauvignon Blanc.
5 tablespoons extra-virgin olive oil, divided
6 medium tomatoes or large romas, cored, halved crosswise, seeded
2 small garlic cloves, thinly slivered
2 tablespoons minced fresh thyme, divided
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 cup coarsely grated whole-milk mozzarella cheese
1/2 cup soft fresh goat cheese (about 4 ounces)
2 large eggs
1/4 cup whipping cream
1/3 cup oil-cured black olives, pitted
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)
Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.
Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

Makes 6 to 8 servings.
Bon Appétit
August 2005

hee hee...just found this one too. I did make this awhile back and remember it being very good!

Mississippi Tomato Pie -lindatn
One 9-inch pastry shell
4 tomatoes sliced and slices cut in half
1/4 cup chopped scallions
3/4 teaspoon fresh basil
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup of either Swiss, Monterey jack or cheddar (or combination)
1 cup mayonnaise
Bake pie crust 5 minutes at 425 degrees. Remove from oven; reduce heat to

400. Place tomatoes in bottom of pie shell. Sprinkle with scallions, basil,
     oregano, salt and pepper. Combine cheese(s) with mayonnaise. Spread
     mixture over tomatoes, making sure that the edges of the tomatoes are sealed
     in.
     Bake for 35 minutes.
     everyone loves it and it is great for pot luck !!!

Here is one that Maryel posted on another forum a few weeks ago. I have made it twice and we love it. It is really so simple to make.

Tarte Tatin á la Tomate
Tomato Tatin from Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier

As someone who cherishes words just as much as food, christening my dishes is an important part of my cooking pleasure. I like to make sure that the name is simple although I occasionally lapse into fancy restaurant style just for the fun of it and that it hints at the composition but retains an element of fun or mystery. One of the naming tricks I favor is using a dessert name for a savory course, and vice versa. It gives the dish a playful persona, and points out the many bridges that can be crossed between the sweet and the savory.

Pâte Brisée; alternatively, you can use a sheet of uncooked store-bought puff pastry, thawed according to package instructions if frozen.

FOR THE FILLING
Extra virgin olive oil
2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety)
Fine sea salt and freshly ground pepper
Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme)
1/4 cup black olive tapenade, store-bought or homemade
6 ounces fresh goat cheese
1/3 cup (loosely packed) fresh basil leaves

Serves 8 as a starter, 4 as a main course. Chilling time: 30 minutes for the dough
This tomato tart is a glorious example: the tomatoes are topped with goat cheese and tapenade and cooked under a layer of pastry in classic tarte tatin fashion. This allows the filling to bake softly without drying out, and provides a bit of an adrenaline thrill when you have to flip the tart on a serving platter dont worry, it will slip right out.

1. Prepare the Pâte Brisée. Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day.

2. Preheat the oven to 350̊F and grease a 10-inch ceramic quiche pan with 1 teaspoon olive oil.

3. Halve the tomatoes lengthwise and core them. Run your thumb in the hollows of the tomatoes to remove the juice and seeds. Arrange in the pan, skin side down, in a circular pattern. You can crowd them a little; they will shrink as they bake. Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (leave the heat on).

4. Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around.

5. Cut the cheese in 1/3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough. Bake for 30 to 40 minutes, until the crust is golden.

6. Let cool for a few minutes on a rack. Run a knife around the crust to loosen. Put on your best-looking oven mitts, cover the pan with an overturned serving plate, and flip the whole thing carefully. If some of the tomatoes stick to the bottom of the pan, just place them back on the tart where they belong. Serve warm or at room temperature. Just before serving, snip or tear the basil leaves and sprinkle over the tart.

VARIATIONS: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.

Thanks all! They all sound wonderful and I can't decide which to make so I may just combine recipes. I have some puff pastry, Jarlesburg, feta, basil, bacon, etc in the house, so I will play on Sunday. Temps will be 96 and HUMID so I will be indoors with the AC blasting.

I knew I could count on you!

I'm not where I can access it, but the old Time-Life Foods of the World series has a volume on cooking from India with a tomato chutney recipe TDF. Does anyone have that?

Just reporting back on todays tomato tart. I basically followed Marigene's recipe.

I used a mix of roma and big boy toms, roasted them according to directions, then added about four slices of cooked chopped bacon and some grated very old, over 7 years, gouda and topped it ith the puff pastry.

YUM!!!! Easy and I will definately do this again. No photos but it truly looked like Marigene's.

Glad that you liked it, Peppi. It really is simple and delicious. Next time I will have to try it with bacon, Howard would feel more like he had a meal if it had meat in it!

Peppi,
I can vouch for Lindac(s recipe. That tomato basil tart is the best I have ever had. I loved it. Come to think of it, I need to make it this week before the basil withers up from the heat and dry.
Sherry