The tart was delicious. I’m not sure how much to credit to the recipe itself, and how much credit goes to the amazing produce from a local organic farm (J.R. Organics in Escondido, CA), but it was a hit around our table.

Actually, I left out the corn and added a few dollops of goat cheese, but I think the avocado, tomato, and basil could have stood alone on this tart. In fact, my crust was salty and didn’t need much additional saltiness (like a cheese adds).

This recipe is a winner because it shows that when you’ve got fresh, summer tomatoes and a perfectly ripe avocado, you really only need a tasty base on which to place them.