It might seem like a shame to cook the bounty of summer heirloom tomatoes that’s right around the corner, which is why this tomato tart features the best of both worlds. You get ripe, juicy slices of tomato that aren’t so cooked that they disintegrate, but are slightly mellowed and sweetened from a brief stint in the oven. Combined with fresh mozzarella and a Parmesan-spiked tart crust, this perfect summer lunch isn’t your ordinary pizza pie.