My friend MaryAnn passed along this recipe, and Karen and I decided to give it a whirl. The first attempt… well, let’s just say it was an adventure. No proper tart pan, a few directions misread (hey, when you’re in your 80s, minor kitchen chaos is practically a rite of passage), and a lot of laughter at our own expense.

The second try, though? Absolutely heavenly. Karen and I couldn’t stop ourselves—every bite was better than the last. Those little mishaps from round one? They somehow felt like part of the fun and even added to memories that were already pretty wonderful. Even though the tomatoes might not be the best at this time of year, this tart is a definite conversation piece with your friends.

Tomato Tart Pie

Ingredients

1-1/4 pounds heirloom tomatoes (about 4 medium), cut into 1/4-inch slices 
3/4 teaspoon salt, divided 
1-1/2 cups shredded extra-sharp cheddar cheese 
3/4 cup all-purpose flour (You can use 1:1 Gluten Free Flour)
1/4 cup cold butter, cubed 1 to 2 tablespoons
half-and-half cream 
5 bacon strips, cooked and crumbled 

FILLING: 
1 package (8 ounces) cream cheese, softened 
1/2 cup loosely packed basil leaves, thinly sliced 
1-1/2 teaspoons minced fresh thyme 
1/2 teaspoon garlic powder 
1/8 teaspoon coarsely ground pepper

Directions

Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with 1/2 teaspoon salt. Let stand 45 minutes. Pat dry.

Meanwhile, place cheese, flour and remaining salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough half-and-half to form moist crumbs. Press dough onto bottom and up side of an ungreased 9-in. fluted tart pan with removable bottom. Gently press bacon into dough. Bake 20-22 minutes or until light brown. Cool on a wire rack.

In a large bowl, beat cream cheese, herbs and garlic powder until blended. Spread over crust. Top with tomato slices; sprinkle with pepper. Bake 35-40 minutes longer or until edge is golden brown and tomatoes are softened. Cool on a wire rack. Refrigerate leftovers.