I love the combination of tomato and basil and in an attempt to be non-traditional, I decided to add basil to the crust of the tart instead of just on top. It gave the already earthy, cheesy crust an elevated flavor. The crust is a good base to play around with too. You can try any hard cheese instead of the parmesan and can add other herbs to the crust as well for some new, unexpected flavors. I found from reading many tomato tart/pie recipes and trying out quite a few over the years this trick of letting the tomatoes "drain" on paper towels before assembling the tart. It really does help prevent the crust from becoming too soggy. I kept the tomatoes raw for this particular recipe because they are amazing this time of year but this tart is just as good if you arrange the tomatoes on the tart shell and roast it in the oven.

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