I made a basic flakey pie crust, but added a few tablespoons of rosemary for flavor. I don't actually own a tart pan, so I made this in a pie dish instead. It worked out alright, but I thought it was too thick, and the filling overpowered the tomatoes. My mother asked why I didn't just fill the dish up halfway. Ummmm..... that seems so obvious, how did I not think of that?
Anyway, the filling was tofu ricotta. I'm still working out the recipe, but it was very light, seasoned with lemon, and more rosemary.
I put thin slices of tomato all over the top, and baked for 40 minutes.
It came out of the oven smelling incredibly fragrant from the rosemary, and the filling had an almost quiche-like consistency. The multi-colored tomatoes made a beautiful presentation - definitely a nice change from the green/brown palate of most of my meals. This recipe is a keeper, but I still need to work out the kinks.