If you’ve ever come home from the farmer’s market with a basket full of heirloom tomatoes, but didn’t know what to do with them, this tart is your answer. It’s the perfect solution for a vegetarian Sunday brunch main or a light dinner served al fresco with chilled wine.

This recipe calls for homemade piecrust because I’ve found that it’s much sturdier than the store-bought variety. That said, as long as your tomatoes are salted and patted dry, you should be okay. The vodka in the crust helps with the hydration and gluten formation.

You can play around with the base sauce and the cheeses. The recipe calls for our pesto, but any green sauce or even a ricotta base would be great. If you are making a sauce from scratch, I’d suggest pulling back the oil and lemon from any option so that the moisture doesn’t make the crust soggy. If you don’t have parm on hand, torn fresh mozzarella or goat cheese would work too.

As written, it’s a pretty decent size and could feed 6 with a side salad. It halves perfectly (pictured!) and makes a smaller tart that could work as an appetizer or for a smaller family.