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Tomato, Cheese and Herb Tart

1 1/4 cups all purpose flour
1/4 tsp. salt
1/2 cup chilled, unsalted butter, cut into pieces
4 Tbsp (about) ice water

5 medium tomatoes cut into 1/2" thick slices
9 ounces Emmenthal 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 dried
3 Tbsp freshly grated Parmesan cheese

Combine the flour and salt in the 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 a
ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
Preheat oven to 375F. Roll out dough on lightly floured surface to
13" round. Transfer to 11" diameter tart pan with removable bottom.
Trim edges. Freeze crust 15 minutes. Line crust with foil. Fill
with dried beans or pie weights. Bake until crust is set, about 15
minutes. Remove foil and beans and bake until pale golden about 15
minutes more. Cool crust on a rack.

Cut each tomato slice in half. Place tomato slices on paper towels
and let drain 45 minutes. Preheat oven to 375F. Top crust with the
Emmenthal cheese slices. Arrange the tomatoes atop the cheese,
overlapping slightly. Sprinkle herbs, then Parmesan cheese over
the tomatoes. Season with pepper. Bake until cheese melts and
tomatoes are tender, about 35 minutes. Cool slightly. Remove the
tart pan sides. Cut tart into wedges and serve. Serves 8


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