I saw a picture of a tomato tart in Gourmet magazine sometime around 1986. I cut it out and made the tart all one summer and then I lost the page. So I tried to make in on my own by remembering a few basics but adding lots of other herbs and changing things. The picture is still in my mind and I always know what it is supposed to look like. I finally wrote down the ingredients and method that I have developed since I first started making the tart. I make this every summer when the tomatoes are sweet and ripe and fresh from my garden.

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