For the dough:
1 1/4 cups all-purpose flour
1 pinch of salt
1/2 cup cold unsalted butter, cut into small pieces
4 tablespoons ice-cold water
For the filling:
5 tomato slices, each about 0.5 cm thick
300g of Emmental or Gruyère cheese, sliced thinly
1 tablespoon fresh parsley
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
3 tablespoons grated Parmesan cheese
For the dough:
1 1/4 cups all-purpose flour
1 pinch of salt
1/2 cup cold unsalted butter, cut into small pieces
4 tablespoons ice-cold water
For the filling:
5 tomato slices, each about 0.5 cm thick
300g of Emmental or Gruyère cheese, sliced thinly
1 tablespoon fresh parsley
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
3 tablespoons grated Parmesan cheese
Preheat the oven to medium (180°C)
Make the dough: In a bowl, combine flour and salt
Add cold unsalted butter and mix with your fingers until it forms a crumbly mixture
Gradually add 1 tablespoon of ice-cold water at a time, until the dough comes together and is well-combined
Shape into a ball, flatten slightly to form a disk, and wrap in plastic wrap
Refrigerate for 30 minutes
Roll out the dough on a floured surface to form a disk about 32.5 cm in diameter
Place it in an opening mold with a diameter of 27.5 cm, refrigerate for 15 minutes, and then fill with dry beans
Bake in the oven for 15 minutes, or until lightly browned
Let cool, remove the beans, and reserve
Make the filling: Cut each tomato slice in half and let it drain on paper towels for 45 minutes
Top the reserved dough with slices of cheese, arranging them slightly overlapping
Mix together parsley, thyme, oregano, and Parmesan cheese, and sprinkle over the tomatoes
Bake in the oven for 35 minutes or until the tomatoes are tender
Let cool, remove the mold, and serve warm.
