Why Tart Crust Goes Soggy

Before adding juicy tomatoes, look underneath the shell. A pale, soft base benefits from a little more time in the oven while moisture can still escape.

Chill the base

Fit shortcrust pastry into the tin without stretching it. Chill until firm while the oven heats. If your tin is suitable for it, place it on a preheated metal baking sheet to help brown the underside.

Blind bake

Line the chilled shortcrust with parchment and fill with pie weights up to the sides. Bake at your recipe’s temperature until the sides hold their shape. Lift out the weights and paper and bake until the bottom looks dry. For a filling that will receive no further baking, fully brown the empty shell.

Drain the tomatoes

Lightly salt sliced tomatoes and blot both sides when beads of water appear. For roasted tomato halves, let them cool and lift them off the tray with a slotted spoon so their juices stay behind.

Add a thin barrier

Scatter finely grated hard cheese or fine dry breadcrumbs across the base before filling a savory tart. Use just enough to catch a little juice. For MFD’s Tomato Tart, bake the puff-pastry squares separately beneath a second sheet pan for 20 minutes at 425°F. Uncover and brown for 2–3 minutes. Cool the pastry and roasted tomatoes before adding ricotta and assembling.