What I like about this tart is it's versatility - you can serve it for brunch, lunch or a light supper; it makes a great appetizer when cut into small serving-size pieces; the cheeses and types of tomatoes can be changed up; and it can be served warm or at room temperature (cold from the fridge is pretty tasty, too!)
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<br />You will need one 12-inch unbaked pie shell. If you don't have a favorite recipe, check out my recipe for Grandmom Helen's Always-Flaky Pie Crust here on Food52.

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