Tomato harvest? With this recipe from Angelo Dorny, you can make a delicious tomato tart.

It's midsummer, and hopefully, the first ripe tomatoes are beckoning from the vegetable garden. Discover the best time to harvest, and check out a favorite tomato recipe from garden expert Angelo Dorny. You'll definitely want to make this tomato tart with your harvest!

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Let tomatoes ripen on the vine as long as possible, as this improves the flavor. Pick them early and eat them fresh. By early, we mean when they're a beautiful red. Some people swear by harvesting tomatoes half-ripe (orange) . This prevents the tomatoes from bursting or becoming overripe, which results in less firm and less flavorful tomatoes. Tastes are a matter of taste, but: the more sun the fruit catches on the vine, the more flavor!

Tip: Ripe tomatoes with a color other than red can be harder to determine. The most important characteristic is the firmness of the fruit. Ripe fruits feel softer, while unripe fruits are always hard.

And now: get started with your fresh tomatoes! The recipe below, by garden expert Angelo Dorny, is from the book "Tomaat" (Tomato) and is included in the special edition of Gardeners' World, "From Garden to Table ." It contains growing tips for most edible crops (vegetables, fruits, and herbs), along with a delicious recipe for each. Renowned Dutch and Flemish chefs, including Angelo, contributed to this edition!

Angelo: "For years, I've been working with kilos of tomatoes every year, and that sparks inspiration in the kitchen, as you can imagine. I prepare classics, but I also enjoy experimenting every now and then, like with this tomato tart. I've noticed it's a real favorite with many people!"

Discover more recipes in 'From Garden to Table'! You can order the book using the button below.

• 1 roll of ready-made puff pastry

• 5 medium tomatoes (roma type)

• 150 g grated Gruyère cheese

Grease a tart pan with a little olive oil. Roll out the puff pastry and press lightly against the edges. Prick a few holes in it with a fork and immediately spread a layer of mustard over the base.
Wash the tomatoes and cut them into slices about 1 to 1.5 cm thick. Arrange the tomatoes in the dish in an overlapping pattern. Season with pepper, a little sea salt, and herbs de Provence. Drizzle with a little olive oil and garnish with grated cheese.
Bake for 30 minutes in a preheated oven at 180°C. You can enjoy this savory pie warm or cold.

Tip: For savory pies, use Roma tomatoes: they contain little moisture, which keeps the dough dry and crispy.