Fresh Tomato, Cheese And Herb Tart

• 1 1/4 c. all-purpose flour
• 1/4 tsp. salt
• 1/2 c. (1 stick) chilled, unsalted butter, cut into pieces
• 4 Tbsp. (approximately) ice water
• 5 medium tomatoes, cut into 1/2-inch thick slices
• 9 oz. Emmenthaler or Gruyere cheese, thinly sliced
• 1 Tbsp. minced fresh basil or 1 tsp. dried
• 1 tsp. minced fresh thyme or 1/4 tsp. dried
• 1 tsp. minced fresh oregano or 1/4 tsp. dried
• 3 Tbsp. freshly grated Parmesan cheese

1. For the crust, combine the flour and salt in a food processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add enough water by tablespoons to form moist clumps. Gather dough into ball.
2. Flatten into a disk. Wrap in plastic and refrigerate 30 minutes.
3. Roll out dough to a 13-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges. Freeze crust 15 minutes.
4. Line crust with foil and fill with dried beans or pie weights. Bake at 375u0b0 until crust is set, about 15 minutes.

flour, salt, butter, water, tomatoes, gruyere cheese, fresh basil, thyme, fresh oregano, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481276 (may not work)