FOR THE CRUST
1 1/4 cups all-purpose flour (150 g)
1 pinch of salt
1/2 cup cold unsalted butter, cut into small pieces (100 g)
4 tablespoons ice-cold water
Raw kidney beans for texture
FOR THE FILLING
5 tomato slices, 0.5 cm thick
300g grated Emmental or Gruyère cheese
1 tablespoon fresh parsley
1 tablespoon chopped thyme
1 tablespoon chopped oregano
3 tablespoons grated Parmesan cheese
FOR THE CRUST
1 1/4 cups all-purpose flour (150 g)
1 pinch of salt
1/2 cup cold unsalted butter, cut into small pieces (100 g)
4 tablespoons ice-cold water
Raw kidney beans for texture
FOR THE FILLING
5 tomato slices, 0.5 cm thick
300g grated Emmental or Gruyère cheese
1 tablespoon fresh parsley
1 tablespoon chopped thyme
1 tablespoon chopped oregano
3 tablespoons grated Parmesan cheese
MAKE THE CRUST: In a bowl, combine the flour and salt
Add the 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 slightly sticky
Form into a ball, flatten like a disk, and wrap in plastic wrap
Chill for 30 minutes
Roll out the dough on a lightly floured surface to a thickness of about 0.3 cm (1/8 inch)
Transfer the disk to a removable-bottom tart pan with a diameter of about 28.5 cm (11 inches) and chill for 15 minutes
Line the crust with parchment paper, fill with raw kidney beans, and bake in a preheated oven at medium temperature (180°C) for 15 minutes or until slightly golden
Let cool, remove the paper and set aside the crust
PREPARE THE FILLING: Cut each tomato slice in half and place them on paper towels to drain, for about 45 minutes
Line the crust with slices of cheese and arrange the tomato halves on top, overlapping slightly
Mix the herbs and Parmesan cheese and sprinkle over the tomatoes
Bake in a preheated oven at medium temperature (180°C) for 35 minutes or until the tomatoes are tender
Let cool, unmold, and serve warm
404 calories per serving
