Tart with tomatoes and cheese

Ingredients:

• 2.5 cups of flour
• 165g chilled unsalted butter, cut into 1cm cubes.
• 2 cold large egg yolks
• 0.5 cups of ice water
• 1.1 kg dry beans, for weight (optional)
• 1.1 kg of firm medium tomatoes (6 cm in diameter), cored and cut into 0.5 cm thick circles.
• 1 cup whole fresh parsley leaves
• 0.5 cup coarsely chopped fresh basil leaves
• 3 large cloves of garlic
• 1 tbsp fresh thyme leaves
• 0.5 cups olive oil
• 6 tablespoons Dijon mustard
• 300 g grated Gruyere (with rind – 450 g)
• 0.5 tbsp. + 2 tbsp. l. freshly grated parmesan

Preparation:

1. Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse on high speed 12-15 times until the butter is pea-sized. Add the egg yolks and pulse a few more times to combine. With the processor running, add the ice water and pulse until the dough begins to come together. Turn it out onto a floured board and shape it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 200°C. Line a baking sheet with parchment paper.
3. Meanwhile, place the tomatoes in a large bowl. Place the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with a steel blade and pulse until finely chopped. With the processor running, pour in the olive oil and pulse until evenly combined. Pour the mixture over the tomatoes and toss gently.
4. On a well-floured board, roll the dough into a 27 x 42 cm rectangle and transfer it to the prepared baking sheet. Don't worry if the dough isn't the right size; the dough should cover most of the baking sheet, but it may be a little uneven on the sides. Place a second baking sheet directly on top of the dough (both baking sheets should have flat bottoms) and bake for 15 minutes. You can also cover the dough with foil and sprinkle dried beans on top.
5. Then remove the top baking sheet (or foil and weights). Use a fork to prick the entire surface of the cake. Bake for another 8-10 minutes, until golden brown. Check the dough during baking and prick any rising bubbles. Let the cake cool for 15 minutes.
6. Reduce the oven temperature to 190°C (350°F). Using a pastry brush, spread mustard over the entire surface of the crust. Sprinkle the dough with a thick, even layer of Gruyere, reserving 1/2 cup for topping, and sprinkle with 1/2 cup Parmesan. Arrange the tomato slices on top, overlapping them slightly, in several rows. If there's any remaining garlic and herb mixture in the bowl, drain it in a fine-mesh sieve and pour the liquid over the tomatoes.
7. Sprinkle the tomatoes with the reserved 1/2 cup Gruyere and the remaining 2 tablespoons Parmesan. Bake for 30 minutes. Cool slightly, cut the tart into squares, and serve warm or at room temperature.