The key to a flaky crust in this recipe is to keep the dough cold (think apple pie crust). It might seem like overkill, but by constantly returning the dough to a cold temperature you ensure bursts of steam from the butter. <br /> <br />I used a few medium sized heirloom tomatoes to make two ten inch tarts, but there's no reason you couldn't use larger tomatoes and make one large tart (just adjust the baking time accordingly).

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