Sweet Tart

     Contrary to popular belief, yellow tomatoes are not significantly lower in acid content than their red counterparts.  They taste sweeter due to a higher sugar content.  Here's a great recipe that I found that will permit you to compare those two tomato varieties:

Tomato & Baguette Tart

FOR THE BAGUETTE, MELT:

2 Tbsp unsalted butter                1 tsp minced fresh garlic

2 Tbsp EVOO                                15 slices Italian baguette

Salt, black pepper & red pepper flakes to taste

FOR THE TOMATOES, SEASON:

15 slices red heirloom tomatoes                   EVOO

15 slices yellow heirloom tomatoes             1 cup shredded Parmesan

FOR THE PROSCIUTTO, HEAT:

1 Tbsp EVOO

1 pkg prosciutto, diced

Fresh basil leaves

Preheat oven to 425F

For the baguette, melt butter with 2 Tbsp oil and garlic in a microwave; season with salt, black pepper, and pepper flakes.  Brush butter mixture onto one side of the tomato slices

For the tomatoes, season tomatoes with salt, Alternately layer baguette slices, buttered sides up, red tomatoes,  and yellow tomatoes in a 10-11” round glass or ceramic tart pan.  Drizzle tart with oil and sprinkle with Parmesan.  Bake tart until Parmesan and baguette slices are browned, 20 minutes

For the prosciutto, heat 1 Tbsp oil in a skillet(while tart is in the oven) over medium.  Add prosciutto and cook until crisp, 5 minutes; transfer to a paper-towel lined plate.

Garnish tart with prosciutto and basil.

Cuisine at home, Issue 118, August 2016, p. 37