Tart With Tomatoes And Gruyere

Preparation:

Preparation: Sift the flour on a work surface and mix it with 120 g of butter, a pinch of salt and as much water as needed to obtain a firm dough. Work it for ten minutes, then fold it several times and let it rest in the refrigerator for half an hour. Remove the pastry from the fridge, roll it out into a thin sheet and use it to line the bottom and sides of a 20cm diameter round baking pan, greased and floured. Cover the dough with a sheet of buttered aluminum foil and cook it in the oven (200 degrees) for 10 minutes. After this time, remove the pastry from the oven, remove the aluminum foil, prick it with the prongs of a fork and put it back in the oven for 4 minutes, then let it cool. Slice the tomatoes, remove the seeds, add salt and let them drain in a colander for a few minutes. Spread the sliced Gruyère over the pasta, cover it with the tomatoes, sprinkle with the necessary salt, a generous grind of pepper and two tablespoons of grated Parmesan and finish with a few basil leaves. Melt the remaining butter in a saucepan over low heat, then let it cool and pour it over the cake. Bake this in the oven (170 degrees) for a quarter of an hour and serve it piping hot, so that the cheese is soft and stringy.