Yield: 4 servings as a main course

Cook’s notes: This tart, adapted from a pie recipe in James Villas’ “My Mother’s Southern Kitchen,” makes a delicious light meal with a salad; it also works well as a first course. I like this tart without too many competing flavors, but you may want to sprinkle the tomatoes with 1/2 cup chopped scallions. It’s infinitely better with fresh herbs, but in desperation, sprinkle the tomatoes with 1 teaspoon dried oregano.

1 10- or 11-inch tart shell, baked until crisp

4 ripe tomatoes, sliced thin
3 tablespoons minced herbs, such as oregano, basil, or winter savory, or a mixture of these
1/2 teaspoon coarse salt
3/4 teaspoon freshly ground pepper
2 cups grated sharp Cheddar cheese
1/2 cup mayonnaise
2/3 cup freshly grated Parmesan
Preheat oven to 350 degrees. Line the tart shell with tomatoes, overlapping them. Sprinkle with herbs, salt and pepper. In a small bowl, stir Cheddar and mayonnaise together; gently spread over tomatoes with a spatula. Sprinkle with Parmesan. Bake tart for about 45 minutes, until golden. Let cool slightly before slicing to serve.

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