I have a confession, pie and tart crusts are my nemesis. I’ve been caught red handed, on multiple occasions, seeking the freezer section for my secret pie recipe. I’ve decided to conquer said problem, and sort out the “secret to southern tarts“. As important as the crust is, in a tomato tart, the type of tomato selected is even more important. It’s the very unique creole tomato, that will always provide a signature warm southern flavor. These tomatoes were bred to survive the high heat, humidity and strong south Louisiana sun, bringing an intense tomato flavor. So was my tart a success, failure, or ugly first attempt?