Cheese, Herb, and Tomato Tart

Pastry Dough

Combine the flour and salt

Add the cold butter and mix until it resembles coarse crumbs

Add the ice-cold water, mixing until a uniform dough forms

Shape into a ball and wrap in plastic film

Refrigerate for 30 minutes

Roll out the dough on a floured surface to a large circle

Place in the tart pan and refrigerate for 15 minutes

Preheat the oven to medium temperature

Line the pastry with parchment paper and fill with raw kidney beans

Bake for 15 minutes or until golden brown

Let cool and remove the parchment paper with the kidney beans

Filling

Slice the tomatoes into thick rounds

Cut them in half and let excess liquid drain on paper towels for 45 minutes

Line the pastry with mozzarella cheese and, on top, arrange tomato slices in circles, overlapping them slightly

Mix the herbs with Parmesan cheese and sprinkle over the tomatoes

Bake until the tomatoes are tender

Remove from tart pan and serve.