The tomatoes in question are a bicolor heirloom called a Striped German Tomato. I bought the plant at a local garden shop at the beginning of summer.
The tart started with a cornmeal crust that I chilled overnight:
Once the crust was rolled out, I picked and sliced a few leaves of fresh basil from outside my window, and also chopped a bit of garlic:
I then sliced and layered the tomatoes, basil and garlic over shredded cheese in the crust:
And served wedges of tart with gently sauteed kale and a salad of grilled eggplant, garlic and onion in a yogurt based sauce (tastier than it sounds, I promise)