FOR THE CRUST
1 1/4 cups all-purpose flour (150g)
1 pinch of salt
1/2 cup cold unsalted butter, cut into pieces (100g)
4 tablespoons ice-cold water
Raw kidney beans (to firm the crust)
FOR THE FILLING
5 tomato slices, 0.5 cm thick
300g Enthal or Gruyère cheese, sliced thinly
1 tablespoon fresh parsley
1 tablespoon chopped thyme
1 teaspoon chopped oregano
3 tablespoons grated Parmesan cheese
FOR THE CRUST
1 1/4 cups all-purpose flour (150g)
1 pinch of salt
1/2 cup cold unsalted butter, cut into pieces (100g)
4 tablespoons ice-cold water
Raw kidney beans (to firm the crust)
FOR THE FILLING
5 tomato slices, 0.5 cm thick
300g Enthal or Gruyère cheese, sliced thinly
1 tablespoon fresh parsley
1 tablespoon chopped thyme
1 teaspoon chopped oregano
3 tablespoons grated Parmesan cheese
PREPARE THE CRUST: In a bowl, mix the flour and salt
Add the butter and mix until it forms a crumbly texture
Add 1 tablespoon of ice-cold water at a time to moisten the crust and form a ball
Wrap in plastic wrap and refrigerate for 30 minutes
On a floured surface, roll out the crust to a circle with a diameter of 32.5 cm
Transfer the disk to a removable tart pan with a diameter of 28.5 cm and refrigerate for 15 minutes
Line the crust with parchment paper and fill with raw kidney beans
Bake in a medium oven (180°C) for 15 minutes or until lightly golden
Let cool, remove the beans and reserve the crust
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, slightly overlapping
Mix the herbs and Parmesan cheese and sprinkle over the tomatoes
Bake in a medium oven (180°C) for 35 minutes or until the tomatoes are tender
Let cool, remove from tart pan, and serve warm
Calorie count: 404 per serving.
