SUMMER TOMATO & TARRAGON TART (Family-size)

Wherever I've lived in the world, I've planted my own tomatoes. Sometimes just a single plant in a pot on a balcony, other times a whole row of vines in a bigger patch of land. There's something about putting a tomato plant in the ground that makes me feel connected to the land, the way my grandfather, a farmer, always was. And nothing repays that patience quite like a sun-warmed summer tomato at its peak.

This tart is built to celebrate exactly that. A crisp, buttery pastry base brushed with Dijon mustard, layered with ripe summer tomatoes and grated Gruyère, and finished with fresh tarragon, whose gentle anise note lifts the whole thing. Baked until the crust turns deep golden and the edges of the tomatoes catch and caramelize.

Lovely warm or at room temperature, with a green salad and a glass of crisp white wine -  enjoyed in the company of a good friend, of course!

Order: 9 inch tart (serves 4 for lunch)