Lincolnshire Poacher is a strong, hard cheese that is wonderful melted into the season’s vine tomatoes in this crumbly tart

There is a glut of tomatoes and I am making full use of them while I can. Yes, they are available all year, but right now they are ripe, fragrant and bursting with sweetness, making even the simplest of dinners taste great. Roast them in a dry frying pan for salsa; stew them in lots of olive oil for a tomato sauce; or just chop and toss raw on to pasta or serve with fish, garlic, olives and herbs.