‘Tis the season for glorious Summer tomatoes and I can’t get enough. Sweet and flavorful tomatoes of all shapes, sizes and colors have suddenly burst up in our local markets. I truly look forward to no other seasonal fruit or vegetable the way I do tomatoes; Mostly due to the fact that there really is no comparison to a freshly-picked home-grown or farmer’s market tomato. Every year I eagerly await their arrival and pack the kitchen with dozens of bright orbs with which to create as many tomato-centric dishes as I can manage before the season ends.
I picked up some big, lumpy heirloom tomatoes at the farm stand over the weekend, and with the addition of a lovely deep purple eggplant for good measure, decided to make a savory galette. A free-form tart made of thin, overlapping layers of heirloom tomatoes and eggplant nestled into a bed of Gruyere cheese and wrapped in a flaky, cornmeal crust, this is a dish that screams Summer, and pays homage to one of its very best offerings.