Use those last heirloom tomatoes of the summer for a tomato tart. Buy frozen puff pastry (see my post “Frozen Puff Pastry”), three or four large tomatoes, parmesan cheese, and an herb of your choice (basil, chervil, parsley, or oregano).
Place the sheet of pastry on parchment paper and scatter on enough grated cheese to cover in a thin layer. Bake at 350 until brown and bubbly.
Slice tomatoes; coat in salt, pepper, and olive oil; and place on top of pastry. Sprinkle on more grated cheese and chopped herb and return to the oven for 15–20 minutes or until cheese on top is just melted.
[This recipe was inspired by an Alain Passard (@alain_passard) Instagram post.]