Tomato and Garlic Scape Tart

I made this tart for my friend Ann's potluck birthday party, and so, after a perfect weather weekend in the country, I came back to the city, tart in hand, to Ann's empty house with partially deflated balloons on the front porch.  I had missed the party by a day.  I have promised to make this again the next time Ann visits, hopefully with fresh tomatoes from my garden instead of from the store. 

I used garlic scape pesto, however you could substitute finely chopped garlic or shallots in its place. Traditional pesto made with basil would also be good, however I would substitute a milder cheese for the cheddar when using the basil version.

Pastry

Use your favourite sturdy pastry recipe. 

Filling

• a selection of tomatoes
• sharp cheddar cheese
• olive oil
• garlic scape pesto
• salt and pepper to taste

Slice large tomatoes into thick slices and salt, let rest on paper towels to drain off excess fluid. If cherry tomatoes are large, cut in half and treat the same way.  

Roll pastry into large circle about 12" in diameter.   Place on parchment paper, on baking sheet with out edges.    Cover centre 8" diameter of pastry with 1/8" slices of cheese.  Arrange tomatoes over cheese.  Mix olive oil and scape pesto.  Paint tomatoes with mixture.  Fold up edges of pastry to contain tomatoes.  Salt and pepper top.  Bake at 375F for about 40 minutes until tomatoes look done.