Tomato and Herb Tart with Parmesan Crust

In a large Mixing Bowl, combine flour and salt. Using your hands, rub in the butter to obtain a grainy texture. Add the cheese and mix again. Gradually add the water. Mix just until the dry ingredients are moistened and the dough holds together when pressed between the fingers. Shape the dough into a disk, wrap with plastic wrap and refrigerate for 30 minutes to 1 hour.

Preheat oven to 400°F and place rack in centre.

On a floured work surface, roll out the dough to a thickness of 3 mm. Line the 26 cm Iron Handle Skillet. Using a fork, prick the bottom of the tart. Set aside.

Place the tomatoes on a Cooling Rack over a Large Sheet Pan to allow liquid to drain from the tomatoes. Sprinkle with salt and leave to drain for 15 minutes. Blot water from top with paper towel.

Spread the mustard on the bottom of the tart, then top with alternating layers of cheese, tomatoes and herbs until the tomatoes reach the edge of the pastry.

Brush the edge of the pastry with milk or egg yolk.

Bake for 15 minutes at 400°F, then 40 minutes at 350°F, until tomatoes are melted and crust is golden brown. Let stand for 30 minutes before serving.