For the crust
1 1/4 cups of all-purpose flour
1 pinch of salt
1/2 cup of cold unsalted butter, cut into small pieces
4 tablespoons of cold water
For the filling
5 tomatoes (750g), cut into 0.5cm thick slices
300g of Emmental or Gruyère cheese, cut into thin slices
1 tablespoon of fresh parsley
1 teaspoon of chopped fresh thyme
1/2 teaspoon of chopped fresh oregano
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 small pieces
4 tablespoons of cold water
For the filling
5 tomatoes (750g), cut into 0.5cm thick slices
300g of Emmental or Gruyère cheese, cut into thin slices
1 tablespoon of fresh parsley
1 teaspoon of chopped fresh thyme
1/2 teaspoon of chopped fresh oregano
3 tablespoons of grated Parmesan cheese
Prepare the crust: in a bowl, combine the flour and salt
Add the butter and mix with your fingertips until it forms a crumbly texture
Add 1 tablespoon of cold water at a time, until the dough comes together and holds its shape
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 diameter of 32.5cm
Transfer the disk to an ungreased tart pan with a removable bottom, refrigerate for 15 minutes
Line the crust with a sheet of aluminum foil and fill with dried beans
Bake in a preheated moderate 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
Line the crust with slices of cheese and arrange the tomato slices on top, overlapping slightly
Mix the herbs and Parmesan and sprinkle over the tomatoes
Bake in a preheated moderate oven (180°C) for 35 minutes or until the tomatoes are tender
Let cool, remove from tart pan, and serve warm
Serves 6
