Roasted Tomato Tart with Fresh Tomato Salsa
Serves 8
Degree of difficulty--easy

This is excellent for a luncheon or a light dinner with a salad on the side. We had it at the SB get together in Orlando at SolShine's house.
The recipe calls for a regular crust, which is not SB "legal." I substituted a filo dough crust, using about 4-6 sheets of filo dough brushed with olive oil between the layers. It was OK, but a tad soggy on the bottom. You can experiment with another crust if you want. Because of the loose tomatoes, I don't think it will do well as a crustless tart.
I submit this recipe as it was given to me, with the non-legal crust, and you can adjust how you want.
Also, instead of the separate salsa, I just sprinkled the chopped tomato pieces over the top of the tart and put a sprig of fresh basil in the center.

1 frozen deep-dish 9 inch pie shell
2 T olive oil
1 t minced garlic
1/4 t salt
1/8 t ground black pepper
2 pounds fully ripened fresh tomatoes (I used Roma tomatoes.)
1/2 C ricotta cheese
1 pkg (5.2 oz.) Boursin cheese (this is a Gourmet type cheese, soft, with herbs, used as a spread rather than eating plain, and comes in a box)
1 egg, separated
2 T minced basil

Fit pie shell into a 9 inch tart pan or retain ppie shell in existing pan. Peirce bottom and sides with fork tines. Chill 30 min.

Preheat oven to 425 F.

Combine olive oil, garlic, salt and pepper. Cut tomatoes in 1/2 inch thick slices. Arrange on a rack in a shallow baking pan and brush lightly with the seasoned oil mixture. Roast until excess moisture has evaporated and tomatoes are slightly shriveled, about 30 min. Remove from oven. (I put my tomato slices on a cake rack that was set on a large cookie sheet. It took a full 30 minutes for the tomatoes. I actually did them the night before and finished the tart the next morning. I did not refrigerate them overnight, but left them on the rack covered with a paper towel.)

Bake pie shell until golden, about 10 min.

Reduce oven temp to 350 F.

Blend ricotta, Boursin, egg yolk and basil. In another bowl, beat egg white until frothy. (I beat them to the very soft peak stage) Gently stir egg whites into cheese mixture. Arrange tomato slices in prepared pastry shell, overlapping as necessary. Pour cheese mixture over tomatoes and smooth top with a knife or spatula. Bake at 350 F until filling is set, about 35 minutes. Do not brown. Cool and serve topped with fresh tomato salsa and basil leaves garnish. (I think you could serve this luke warm just fine.)

Fresh tomato salsa
Seed and coarsely chop 1 large fully ripened tomato. Toss with 1 T minced basil, 1/4 t salt and 1/8 t pepper.

Enjoy!