Here's a delicious way to use the tomato bounty from your garden or the great buys from the local farmers' market. If you don't have heirloom tomatoes, try regular tomatoes with grape or plum tomatoes. —Kathryn Conrad, Milwaukee, Wisconsin
Heirloom Tomato Tart Recipe photo by Taste of Home
On a lightly floured surface, unroll crust into a 12-in. circle; transfer to prepared sheet. Spritz crust with cooking spray. Sprinkle with 1 tsp. remaining cornmeal, pressing cornmeal gently into crust. Prick crust thoroughly with a fork. Sprinkle with Asiago cheese.
Bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack.
Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and salt. Top with goat cheese. Garnish with basil if desired. Serve immediately.