Nothing says Summer like...

Summer is in full swing again and I was able to actually pick some of my early cherry tomatoes this morning. I grew an heirloom tomato mixture this year, which gives a beautiful mix of flavors, colors, and sizes.  You can buy heirloom cherry tomatoes pre-packaged now in most grocery stores very inexpensively and at this time of year there's a plethora of delicious veggies and fruits in season.

This is hearty enough to serve as a main course, yet sliced smaller it makes a simple, elegant and delicious appetizer as well.

Tarte Rustica con Tomates es Fromage

• 7 sheets phyllo dough (14 inches x 9 inches)
• 1/3 cup olive oil
• 7 tablespoons crumbled blue cheese
• 1 cup thinly sliced sweet onion
• 1 cup (4 ounces) shredded gruyere cheese
• 2 pints heirloom cherry or 4 pints grape tomatoes, thinly sliced
• 2 tablespoons minced chives
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges.
• Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling.
• Bake at 375° for 30-35 minutes or until crust is golden brown. Yield: 12 servings.