I’ve been waiting for months to make this recipe. I didn’t even consider it in the spring when there were no tomatoes to be found at the farmers’ market and the grocery store’s tomatoes were all hard and salmon-colored. But as soon as there were enough ripe tomatoes at the market, I grabbed enough to make this tart, plus tomato salad and a batch of gazpacho (I really, really like tomatoes).
Chuck’s Tomato-Cheese Tart looks fancy enough to serve at a party, but it’s simple enough for a weeknight dinner at home. You don’t need any special equipment, just a baking sheet, and it’s made with store-bought filo dough, so you won’t be slaving over the crust. Tomatoes are usually paired with mozzarella, so the nutty Swiss used in this tart is a welcome change; the cheese and the sharpness of the Dijon mustard pair well with the sweet tomatoes.