I was looking for more ways to use up our huge crop of tomatoes… this tart was perfect, delicious, and really fast to make. Tomatoes, basil, red onion, lemon zest, thyme, garlic and fresh mozzarella all went on to the top of puff pastry from the freezer section.

• Summer Tomato Tart (The Splendid Table’s How to Eat Supper, p. 132)
• Butter Lettuce with Lemon Poppyseed Dressing (Fine Cooking #51, July 2002, p. 48)