This is a good recipe for that time each summer when you suddenly have tomatoes everywhere. At Crook's we serve it warm with a little quark into which we have added chopped fresh herbs, but it is also good cold. It is really important to have all the ingredients and equipment ready to go before you start because the cornmeal begins to set up quickly.Preheat oven to 350 degrees. Butter a tart ring with a removable bottom and dust with cornmeal.

Serves 6

4 to 6 ripe tomatoes, sliced as for sandwiched, drained for a bit in a colander

1/2 cup large curd cottage cheese, rinsed and drained

2 large eggs, beaten

3 tablespoons chopped fresh summer herbs

3 cups water

1 1/2 teaspoon salt

1 cup plain yellow cornmeal

2 tablespoons unsalted butter, softened

1/2 cup grated cheddar cheese

1 small red onion, peeled and diced

1/2 teaspoon black pepper plus more salt

1/2 cup grated Parmesan cheese

1 cup quark, creme fraiche, or sour cream mixed with chopped fresh herbs

Make sure the cottage cheese has drained well, Whisk the fresh herbs into the beaten eggs and set aside. If your tomato slices are very large, cut them in half.

Bring a cup and a half of the water to a boil in a heavy bottom sauce pan. Add the salt. In a pitcher or bowl whisk the cornmeal into the rest of the water, then whisk this into the boiling water. Stir without ceasing until the cornmeal wants to pull away from the sides of the pot. Sometimes this happens quickly sometimes it doesn't. The cornmeal is ready when you can tip the pot to one side and the mixture pulls away from the bottom dry. Quickly stir in the butter until it is completely absorbed. Then the eggs and herbs. You must stir really fast so you don't get scrambled eggs. Next add the cheddar, then the onions. Lastly add the cottage cheese. Stir as little as possible at this point so the curds remain somewhat intact. Pour mixture in to tart pan and spread it around evenly. It will begin to set up at once so move quickly. Starting from the outside of the tart, insert the tomato slices in concentric circles moving to the center. Think a pretty French fruit tart. Dig the bottom of each slice into the cornmeal a little. Each ring of tomato slices should overlap a little.

Place in the oven for about 15 minutes. I put the tart ring on a cookie sheet for ease in handling. Then, salt and pepper the top. Bake until the cornmeal feels firm. This will vary according to how juicy the tomatoes are, but will probably not be longer than 30 minutes. Strew the Parmesan all over the top and bake for five minutes more. Remove from the oven and allow to rest for a half an hour before unmolding and slicing. Serve warm or cold with the herbed quark.