For the crust
1 1/4 cups of all-purpose flour
1 pinch of salt
1/2 cup of cold unsalted butter, cut into pieces
4 tablespoons of cold water
For the filling
5 tomatoes, sliced into 0.5 cm thick rounds
300g of Emmental or Gruyère cheese, cut into thin slices
1 tablespoon of fresh chives
1 tablespoon of fresh thyme, chopped
1 tablespoon of fresh oregano, chopped
3 tablespoons of grated Parmesan cheese
For the crust
1 1/4 cups of all-purpose flour
1 pinch of salt
1/2 cup of cold unsalted butter, cut into pieces
4 tablespoons of cold water
For the filling
5 tomatoes, sliced into 0.5 cm thick rounds
300g of Emmental or Gruyère cheese, cut into thin slices
1 tablespoon of fresh chives
1 tablespoon of fresh thyme, chopped
1 tablespoon of fresh oregano, chopped
3 tablespoons of grated Parmesan cheese
Preheat the oven to medium heat (180°C)
Prepare the crust: in a bowl, combine the flour and salt
Add the butter and mix with your fingertips until a crumb forms
Add 1 tablespoon of cold water at a time, until the dough comes together
Form a ball, flatten it into a disk, and wrap in plastic wrap
Refrigerate for 30 minutes
Roll out the crust on a floured surface to a thickness of 32.5 cm
Use it to line an open-top mold with a diameter of 27.5 cm, and refrigerate for 15 minutes
Cover the chilled crust with aluminum foil and fill the mold with dried beans
Bake in a medium oven for 15 minutes, or until golden brown
Let cool, remove the beans, and reserve
Prepare the filling: cut each tomato half into quarters and place them on paper towels to drain for 45 minutes
Line the reserved crust with cheese slices and arrange the tomatoes on top, overlapping slightly
Mix the herbs and Parmesan and sprinkle over the tomatoes
Bake in a medium oven for 35 minutes, or until the tomatoes are tender
Let cool, remove the mold ring, and serve the tart warm.
