Crust
1 ¼ cups flour
¼ tsp. salt
½ cup chilled butter cut into pieces
2-3 Tbsp. chilled water
Put butter, flour and salt into processor and pulse until flour is the consistency of meal. Add water and pulse until mixture forms a ball on the sides of the bowl. Chill dough for 15 minutes in the refrigerator. Roll out dough on a floured surface and place in an 11-inch tart pan. Freeze dough for 15 minutes. Bake dough covered at 375 degrees for 15 minutes then uncover and bake until dough is golden about 15 more minutes. Don’t over cook.
Filling
2-3 medium tomatoes cut in slices and drained for 45 minutes on a paper towel
7-8 slices Swiss cheese
1 tsp. basil
¼ tsp. thyme
¼ tsp. oregano
Parmesan cheese
On the baked tart, arrange cheese then tomatoes. Sprinkle herbs then generously sprinkle Parmesan on top. Bake at 375 degrees until cheese is bubbly about 35 minutes.
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