Roasted Tomato Tart

Although the magazine places this recipe in the appetizer category, this tart -- along with the zucchini soup from the same issue -- made a lovely lunch for soupereasy and me. The dough is puff pastry, we used kumatoes rather than plum tomatoes for roasting, and we used blue cheese rather than parmiggiano. But we did use the thyme the recipe called for ...

I think this is one of those infinitely flexible recipes in terms of type of dough, type of tomato, type of herb(s), and type of cheese. It's probably going to be a 4/5 rating no matter how you play around with it.