In prime tomato season there are more cherry tomatoes than you know what to do with. This is a foolproof tomato tart. It borrows the crust from Food52's <a href="http://bit.ly/cfvFqJ">Summer Heirloom Tomato Tart</a> and the ricotta paste from <a href="http://bit.ly/a7FeXl">Caprese Tart</a>. The key move is to pre-dehydrate the tomatoes to prevent sogginess.

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