I used the last of our Russian heirloom 'Paul Robeson' along with some of our Swiss heirloom 'Rose d'Bern' and some Romas that we bought at the farmers market to make a tomato tart for dinner. A simple pate brisee (savory pie crust) smeared with tasty mustard and lots of shredded smoked Fontina cheese (the only type of Fontina that Whole Paycheck had) and then layered with tasty, tasty tomatoes. Once it was done, I put a little basil over the top and we had a wonderful dinner!
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