Granny'S Tomato Tart

• For the tart crust:
• 2 1/2 c. unbleached flour
• 3 tbl. semolina flour
• 1 tsp salt
• 12 tbl cold butter, cubed
• 3 tbl cold veg. shortening
• Ice water
• For the topping:
• 2 tbl Dijon mustard
• 8 oz Gruyere, grated
• 12-14 ripe tomatoes, very thinly sliced
• 1 tsp Herbes de Provence
• 1/2 tsp salt, or to taste

1. For crust: Combine flours and salt. Pulse to combine. Add butter and shortening and pulse until mixture resembles course crumbs. Transfer to bowl and sprinkle with 4 tbl ice water. Shape into a ball, adding water 1 tbl at a time until dough is just past crumbly and holds together. Divide dough in half if making 2 tarts. Wrap in plastic and refrigerate at least 30 min before rolling out.
2. Preheat oven to 400 deg. Roll out dough to 2 9-in rounds or 1 16-in rectangle 1/8 in thick. Transfer to baking sheet and crimp edges 1/2 in high. Chill 30 min. Prick all over with fork. Weigh down with pie weights and bake until lightly browned, 10-15 min. Let cool, leave oven on.
3. Topping: Spread mustard thinly over cooled shell. Scatter evenly with cheese. Arrange tomatoes in even, slightly overlapping rows. Sprinkle with herbs and season with pepper. Bake until tomatoes begin to shrivel and cheese melts, ~10-12 min. Sprinkle with salt and serve hot or room temp.

crust, flour, flour, salt, cold butter, cold, water, mustard, gruyuere, tomatoes, salt

Taken from www.epicurious.com/recipes/member/views/grannys-tomato-tart-50044983 (may not work)