Too Many Tomatoes

Each year, when ripe tomatoes come spilling out of baskets at the farmer's market, I always buy too many. We are only two here but I buy for an army. Irresistible colors and flavors. 

When I end up with an abundance, I start to think, as they soften day by day in the bowl on my counter, of how to use them up. When I read about a simple upside down tomato tart the other day on La Tartine Gourmande, I knew I had found my salvation.

For this tart, you soften the tomatoes in a pan first with balsamic vinegar, then transfer them to a tart pan, top with a buttery crust, and bake in the oven. When it comes out, you flip it and, magically, the crust is on the bottom! 

Béa's was much prettier than mine, but then she's a famous food stylist and I'm just a happy home cook. Mine tasted just as good as hers, mind you, except for the crust, which got a bit soggy as the tart cooled. (I didn't use her crust recipe, so it's not Béa's fault.  My advice would be to take her advice).

Still, those lovely, sweet, soft tomatoes, steeped in balsamic vinegar, fresh herbs and summer color!  I have to go out now and buy too many tomatoes again, just for the chance to repeat this.