The clock is counting down slowly, but surely, on tomato season, making fresh tomatoes something of a precious commodity. Perhaps this is one of the reasons that Bea, of La Tartine Gourmande, referred to her Roasted Tomato, Red Onion and Arugula Tart as the jewel of summer. The tart is a simple one to make, so you won't have to expend much energy in making it before you get to enjoy it. It uses a sheet of puff pastry as the base and is topped with slow-roasted cherry tomatoes and garlic, sauteed onions and mozzarella cheese. The finished dish is topped with a bit of parmesan cheese and some arugula, to provide a sharp contrast to the relative richness of the tart. If you opt not to make the whole tart, at least consider just making the roasted tomatoes, which would be lovely on a sandwich or as part of a pasta dish.
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