Heirloom Tomato Gallette

To make the dough, sift the flour and salt together. Add the butter in cubes and work it into the dough, either using your fingers same pressing it into the dough, or pulsing gently in a food processor until a coarse crumb texture is reached. Add the water, 1 tbsp at a time just until dough holds together. You may not need to use all of the water. Discard the rest. Roll dough out into a ball and press into a thick disc. Wrap tightly with plastic wrap and leave in fridge overnight.
Prepare tomatoes. Slice each one thinly and set aside on a plate. Drizzle with the balsamic vinegar. Roll out prepared dough onto a sheet of parchment paper into a square shape a little less than 1/4 inch thick. Brush dough with Garlic Olive oil. Arrange tomatoes into rows in the middle of the dough working outward just leaving a few inches of dough around the edge. Sprinkle with the Ras el Hanout, and salt and pepper to taste. Fold the edges of dough toward the center, just slightly tucking the edges of the tomatoes under it. Brush the exposed edges of dough with more garlic Olive oil and Bake in preheated oven on 400 for about 1 hr. If dough begins to bubble up anywhere, simply puncture gently into the side with a fork and press down to allow air to escape. When done, immediately sprinkle on grated cheese. Let rest about 5 mins, giving time for cheese to melt slightly. Garnish with herbs. Serve warm!