Tired of tomato tarts with soggy crusts and long preparation times? We experiment with "waterproofing" store-bought puff pastry to solve both problems. Tired of tomato tarts with soggy crusts and long preparation time, we developed a tomato tart recipe that would have a solid bottom crust and great vine-ripened flavor. Our secrets for a great tomato tart recipe? We used a two-step baking method for a flaky yet rigid crust, then "waterproofed" it with egg wash and layers of two kinds of cheese. We salted sliced tomatoes for 30 minutes to remove excess juice, then gently pressed them with paper towels. Baking the tart at 425 degrees quickly melted the cheese and preserved the tomatoes' meaty texture.