Did not know where to post this, but we had a tomato tart with mozarella, anchovies, olives and capers cooked on the RecTec tonight. Fantastic. Think a pizza type crust. Used the flat top/grill bars, and it shows the versatility of smokers. Reallr good. Tomato Tart With Fresh Mozzarella and Anchovies by David Tanis Time: 1 1/2 hours Yield: 4 to 6 servings http://cooking.nytimes.com/recipes/1018239-tomato-tart-with-fresh-mozzarella-and-anchovies INGREDIENTS 2 cups/250 grams all-purpose flour ½ teaspoon salt, plus more for seasoning tomatoes ¼ cup extra-virgin oil, plus 2 tablespoons and a little more to grease the pan 1 egg beaten 1 large garlic clove, grated 1 cup thinly sliced onion 2 large tomatoes, sliced 1/4-inch thick and blotted Ground black pepper ½ pound fresh mozzarella, thinly sliced A few pitted niçoise olives, optional A few capers, optional 8 anchovy fillets, rinsed and patted dry Download The New York Times Cooking App on the App Store.