Fresh tomatoes are one of the delights of summer, and the heirloom tomatoes now available offer us so much more variety in their flavors, colors, and textures. For this tart, I like best to use red, black, or chocolate tomato varieties, which have deep and sweet flavor. For green, lemon, or orange heirlooms, which are bright and tart in flavor, I'd skip the cheese filling, and just spread the bottom of the crust with softened butter instead (creating a sort of " 'mater biscuit"). Already there are several tart recipes posted, here's mine. Herbs flavor the crust, and I like to keep the cheese and filling mild, so that you can really taste the flavor of the tomatoes.

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