It's almost like a version of pizza.
I seasoned the tomatoes with salt and pepper, thyme, and oregano. I added chunks of mozzarella cheese and some grated parmesan. After a little drizzle of olive oil, the tart went into a hot oven for about thirty minutes. I let the pie cool before serving it, garnished with some fresh basil, as a combined salad/cheese course with Sunday's lunch. Yum!