Lemon tart for me.......topped with fresh berries!

This one was a favorite for a nice meal last summer :

https://www.goodlifeeats.com/lemon-cloud-tart-with-strawberry-rhubarb-compote/

Cant wait to see a photo ! The tomato tart sounds amazing !

What type of tart pans? The answer depends on the pan.

This is my go-to recipe for French tart crust in ruffle-edged (watch your fingers! They're sharp!) loose bottom large tart tins: https://www.joyofbaking.com/FrenchAppleTart.html

This is a good recipe as a whole as well. It uses applesauce (I have a good recipe for that, if you need it), in place of pastry cream, or fragipane to line the shell (I have recipes for those as well) Do compare your pan size and adjust if necessary. I don't make thick crust, American tarts, but for a Frrech style fruit tart, it's shell, goop, fruit, glaze (opt.). What I love about the crust in this recipe is that it can be rolled extra thin--it's meant for a slightly smaller pan than mine so I've been rolling it thin from the start, and I much prefer really thin crusts. I've never had this recipe crack or break. Of course I'm careful, removing the pan, but I find it resiliant and not hard to do. It also doesn't slump much, if at all, on the vertical if you keep it cold and fill with alacrity., and it cuts easily when you watch your fingers and press it down on the edge.

This is egg set, unlike a fruit tart, more like a quiche, but it's a really good recipe for cherry tomatoes: https://leitesculinaria.com/101609/recipes-cherry-tomato-tart.html

French style!

I would usually make a quiche. Or a lemon tart.

I’m such a lemon lover and this is still a favorite from “Lucious Lemon Desserts” by Lori Longbotham.

Perfect Lemon Tart

After pre-baking the crust, look for any cracks that the filling could seep through. Make a paste of about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal them. This recipe uses approximately 4 lemons.

1/2 cup (1 stick) butter
2 tablespoons finely grated lemon zest
1 3/4 cups all-purpose flour
1 1/4 granulated sugar
2 pinches salt (about 1/4 tsp.)
6 large eggs
1 cup fresh lemon juice
1/2 cup heavy (whipping) cream
Confectioner's sugar for dusting

Position a rack in the middle of the oven and preheat to 350 degrees. Have ready an 11-inch tart pan with a removable bottom.

Melt butter in a small saucepan over medium heat, add 1 tablespoon zest, and let stand for 5 minutes. Whisk together flour, 1/4 cup sugar and a pinch of salt in a medium bowl. Pour butter mixture into flour in a fine stream, stirring with a fork, and continue stirring until dough begins to come together when a small bit is pressed between your fingers. Transfer mixture to tart pan and press it with your fingertips evenly up the side and into the bottom. Bake for 20 minutes, or until the crust is light golden brown. Let cool on a wire rack while making filling.

Process remaining sugar and zest in a food processor until zest is finely ground.

Whisk together eggs, sugar and zest mixture, lemon juice and another pinch of salt in a medium bowl until smooth.

Beat cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks. Whisk cream into the egg mixture just until blended.

Place a baking sheet in the oven, place the crust on the baking sheet, and pour filling into the still-warm crust. Bake 25-30 minutes, or until filling is just set in the center. Let pie cool on a wire rack.

Just before serving, generously sift confectioners' sugar over the tart. Cut into wedges and serve.

Also, I love making more rustic crostatas/galettes...equally as appealing and no need for a tart pan.

Years ago I came across this book, ”Once Upon a Tart,” while browsing at a book store. Really nice for both sweet and savory tarts and more (soups, salads, sandwiches, cookies, quick breads, scones).

Red, white and blue could be blueberries and strawberries with the tiny mozzarella balls, or feta, white chocolate chips or whatever you like.

Chocolate Ganache Tart from Bon Apeptit:

https://www.bonappetit.com/recipe/chocolate-ganache-tart

I used the ganache in my Chocolate Chocolate Chocolate Chocolate Chocolate Thanksgiving pie a couple years ago. It was amazing. Nutritionally indefensible but truly delicious.

There is a nice frangipane recipe in this (I haven't tried the tarts recipes): https://food52.com/blog/10494-how-to-make-frangipane-tarts

Vanilla pastry cream:

https://www.passionforbaking.com/blog/2017/04/19/pastry-cream-basic-recipe/

Lemon pastry cream:

https://www.seriouseats.com/lemon-pastry-cream

My favorite tarts are apple and peach, done the classic way. But life's too big to stick to two. ;)

NIce, rob…that’s really calling me!👍🏻

Well, the easy fix is to call it Gruyere Mushroom in Thyme Tart. :) But how does it taste? How did the assembly go? How's the crust? Would you keep the amount of cheese or hold back next time? Anything else you'd change?

Congrats on your first from the new pan!

I would use far less cheese. It's almost a pizza. So it is good, but mushrooms and thyme is fine of my favorite combos. Not enough crisped mushroom flavor comes through with all the cheese!

I'm guessing they're shallow tart pans.

Of course, I would go for the authentic quiche Lorraine.

Pastry - 200G flour, 140g butter and a splash of very cold water.

Blind bake your pastry

Fry off about 200g lardons or more if you get a packet a bit bigger.

Drain then add to the pastry.

Mix 4 eggs and a yolk with 400ml cream, salt and pepper.

Pour over the bacon and cook at 400°F until cooked. It's ok if the middle is still a bit wobbly when you take it out of the oven.

For the authentic French tomato tart

Make your pastry or buy puff if you prefer.

spread with a tbls french mustard

A1rrange your tomato slices so they're pretty sprinkle with parmesan and provençal herbs - or whatever you like, bake at 210°C or 420°F for 30 mins.