here's my vague recipe for tomato tarts- sorry it took awhile: TOMATO TART 400degree oven
i used a biscuit crust. i suspect any trustworthy biscuit recipe will work, here's what i used. this will work for either 9-10-11 inch tart pan with removable bottom, or a 1/4 sheet pan. 2c.flour(.62), 1/2t.coarse salt, 8T. cold, chopped butter,2/3c. milk, several grinds of black pepper, several sprigs of fresh marjoram

use food processor to combine dry ingredients. then add butter, and pulse 6-8 times. pour milk around edges of bowl, and pulse a few times. then transfer to floured board and knead, just till it comes together. roll out to be about 1" larger than your pan on all sides. gently use the rolling pin to roll up the dough and lay it evenly across your pan. use your fingertips to gently press into corners. take your rolling pin and use it to remove excess dough. unlike a pastry crust, which will shrink down when baked, this dough will not. chill till ready to bake. FILLING: the most important ingredient: LOCAL MEATY TOMATOES; dijon mustard, a little minced onion, fresh marjoram, imported asiago cheese (about 1/3-1/2c.grated), salt, pepper, cayenne.

ask your tomato vendor which are the meatiest tomatoes for baking, with the least seeds and pulp. i used giant yellow, red-streaked tomatoes from king hill farms, at the green city market. i needed between 2-3lbs. per tart.
slice thickly(1/3"), and lay out on kitchen towel on cookie sheet. sprinkle both sides with salt and leave for 1/2 hour. if you are using very juicy tomatoes, press down with another towel or paper towel to remove more juice. i didnt need to do this. spread a little dijon on crust bottom to keep it from getting soggy. sprinkle on the onion. sprinkle on half the cheese. lay on tomatoes, smushed together, but in single layer. sprinkle salt, pepper, a little cayenne. sprinkle on marjoram, which has a spritely, pungent smell. basil or fresh oregano would work, too. sprinkle with the rest of the cheese. and bake on low shelf, 400degrees, about 35-40minutes. serve at room temperature. some of the 4 tarts i brought to the picnic also had a little fresh basil on top, as well as marjoram. and 1 of the tarts had some arugula under the tomatoes as well. this will actually still taste good, not soggy the next day, unbelievably. store leftovers in frig. enjoy. joan

My husband is dreaming about them day and night...

I enjoyed the plum tart SOO much and would love the recipe but I am
blanking on the name of the lovely woman I enjoyed talking with at the picnic...
if you see this--please chime in and remind me of your "handle" and send the recipe
as I have a stash of plums waiting for your yeast dough! Thanks!

Hi,

If you look through the picnic invite thread or on this spreadsheet, you might find whom you need to contact for recipes.

Regards,