Ah, tomato tarts! Remember, tomatoes are a fruit, so it’s no surprise that they’d be perfectly comfortable nestled in a crisp pastry shell atop a creamy and cheesy filling. After fiddling with all sorts of crust recipes using olive oil, Food Guy Greg Patent found that for flaky and crispy, you just can’t beat butter. Using a combo of unbleached white flour and whole wheat flour gives the crust a pleasant nuttiness that complements the slight acidity of the tomatoes. Greg writes: