Summer Tomato Tart

This tart can be made in stages if you’re pressed for time during the week and want to serve it for a weekend brunch or light dinner. Make the dough ahead of time and keep it frozen for a few months –defrost it overnight in the refrigerator and proceed with the recipe. Blind-baking the pie dough can be completed up to 2 days in advance. The tomatoes can be roasted 2-3 days in advance (keep them refrigerated after cooking), and the herbed ricotta can be made and kept refrigerated for 2 days. Once the elements are completed, the remainder of

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