Cheese and Herb Tart

Prepare the crust: in a bowl, combine the flour and salt

Add the cold butter and mix with your fingertips until it forms a crumbly mixture

Gradually add the ice-cold water, mixing until the dough comes together

Form into a ball, flatten slightly to form a disk, and wrap in plastic film

Refrigerate for 30 minutes

Roll out the dough on a floured surface to a thickness of 32.5cm

Transfer to an open-topped tart pan with a diameter of 27.5cm and refrigerate for 15 minutes

Line the crust with parchment paper and fill with dried beans

Bake in a preheated medium oven (180°C) for 15 minutes or until lightly golden

Let cool, remove the beans, and reserve

Prepare the filling: cut each tomato slice in half and place on paper towels to drain for 45 minutes

Assemble the tart by placing the cheese slices in the crust, then arranging the tomato slices on top, overlapping slightly

Sprinkle with parsley, thyme, and oregano, then bake in a preheated medium oven (180°C) for 35 minutes or until the tomatoes are tender

Let cool, remove from pan, and serve warm

Serves 6 portions

404 calories per serving