I came up with this recipe as a way to give the royal treatment to cherry tomatoes from our garden. For the crust, I adapted the dough from my Peach-Blueberry Pandowdy on this site. The step of smearing the dough (called fraissage) works wonders by creating a layered, extremely flaky, sturdy crust that holds up well to juicy tomatoes. This is sublime while still warm but nearly as good the next day, making it a great make-ahead option.

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