Visions of Tomatoes, Not Sugarplums!

Now that all my cool season Sasha's Altai, Jetsetter and Stupice tomatoes are ripening, I had dreams of making a tart with slices of homegrown tomatoes, fresh parmesan and mozzarella cheese and a chiffonade of basil. After making a single pie crust, I alternated layering the tomato slices (lightly salted with ground pepper to taste) with parmesan and mozzarella cheese slices (about 1/2 cup of grated parmesan and 1 1/2 cup of mozzarella cheese) generously piled up to the top of the tart pan. Baked at 375 degrees for about 30-35 minutes until the crust was a golden grown and the cheeses were nice and bubbly, the first winter tomatoes were delectable. This holiday season, forget about visions of sugarplums, I prefer celebrating with homegrown tomatoes!