This is such a scrumptiously, gorgeous looking dish - it wows without even trying and it's really easy to make. I roast the tomatoes for this tart before baking them with the tart itself, as I find it stops the tart from getting soggy (you'll notice how much liquid is left over once you've roasted them all). In a nutshell, if you place whole, uncooked tomatoes onto the raw pastry before baking they often release too much juice which affects the pastry.