Provencal tomato tarte

By Natalia Machado

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Ingredients

Preheat the oven to 350F (175C).
In a mixing bowl, mix the flour, sugar, and salt until combined. Add cubed butter and cut with a butter cutter, mix to lumpy texture.
Add water I tablespoon at a time and incorporate quickly.
Add grated butter and toss until butter pieces are separated. Toss with rubber spatula until mixture is evenly moistened.
Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact uniform dough.
Wrap in plastic and flatten to form a disk. Refrigerate dough for at least two hours or up to two days.
Let chilled dough sit on counter to soften slightly, about ten minutes, before rolling. On a well-floured board, roll the dough out and transfer it to a 23 centimeter tort mold with removable bottom.
Line the pan with parchment that is greased. Using a fork, liberally pierce the pastry.
Cover the dough parchment then topped with dry navy beans. Bake for 12 minutes. Set aside to cool.

Place the tomatoes in a large bowl.
In a food processor place the parsley, sage, rosemary, lavender, garlic, and thyme, with salt and pepper to season, process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined.
Pour the mixture over the tomatoes, toss gently, set aside.
Preheat oven to 375 F (190 C).
With a pastry brush, brush the mustard on the crust. Sprinkle a thick even layer of Gruyere on the mustard brushed pastry. Reserve one quarter of the Gruyere for the top.
Sprinkle with the 1/2 cup of Parmesan over the Gruyere cheese. Place tomatoes overlapping in circular rows on top of the cheese mixture. Sprinkle the remaining garlic and herb mixture that is in the bowl, without using the liquid, over the tomatoes. Discard the liquid.
Sprinkle the reserved Gruyere and the remaining Parmesan cheeses on top of the pie. Bake for 30 minutes. Cool slightly, cut, and serve warm or at room temperature.