This savory tart is impressive yet simple to make, thanks to store-bought pie dough sold in a 9-inch round (skip the type already fitted into a pie plate, but if you like, feel free to use homemade). To prevent sogginess, we minimize the tomatoes’ juiciness. First, we use plum tomatoes, a variety that’s relatively dry. Second, we salt the tomatoes in a colander for about 10 minutes to pull out moisture and drain it away. Third, we roast the tomatoes for about 15 minutes before laying on the pie dough; this not only cooks off additional moisture, it also concentrates flavor. Crumbled blue cheese or fresh goat cheese is a salty, creamy counterpoint to the crisp crust and sweet tomatoes. Serve the tart warm or at room temperature.