1 1/2 lb heirloom tomatoes, cut into 1/4-inch slices (or halved cherry tomatoes)
1 tsp salt
1/2 cup finely shredded zucchini
1 to 2 tablespoons Crème fraîche (or sour cream)
1 1/2 cups cheese, crumbled (such as blue cheese, Swiss, Gruyère, Boursin, Feta, etc)
1/2 cup fresh herbs, chopped (such as basil, thyme, chives)
honey for drizzling
olive oil for drizzling
dash of red pepper flakes
1. Prepare Pie crustCut the tomatoes into 1/4-inch slices. It's important to drain as much liquid as possible from the tomato slices. To do this, place tomato slices on a wire rack set over a baking sheet.
2. Sprinkle with salt and let drain for 15 minutes. Pat dry with paper towels.
3. Meanwhile, preheat the oven to 400 degrees F.
4. Shred the zucchini finely. Using a fine-mesh sieve with the back of a spoon, or with your hands, squeeze excess moisture from the shredded zucchini. Set aside.
5. Unroll the ready-made pastry onto a sheet of parchment paper. Leaving a 1 1/2 inch border, top the pastry with Crème fraîche, crumbled cheese, shredded zucchini (reserve some to decorate the crust) and tomato slices.
6. Drizzle with honey.Fold the edges of the crust into the middle of the tart and press lightly to seal. Brush the border of the crust with olive oil, and scatter finely shredded zucchini over the visible crust border.
7. Top the tart with fresh herbs and sea salt and pepper to taste.
8. Bake the tart for 20 to 25 minutes or until the tomatoes are hot, the cheese is slightly melted, and the crust is golden.
9. Sprinkle with additional fresh herbs and red pepper flakes, if desired, and let cool for 15 minutes before slicing and serving.