INGREDIENTS 57 Gr. (1/2 Cup) butter – Very cold – (I cut it in small pieces and leave it in the freezer for an hour) 1 1/2 Cup All purpose flour Pinch of Salt Pinch of Sugar 1/3 Cold water – I usually add an ice cube 2 Teaspoon Dijon Mustard 2 Very large Heirloom Tomatoes 40 Gr. Grated Parmesan Cheese – You can also use Strong Cheddar Cheese 1 Teaspoon Herbes de Provence Salt & Pepper to taste 1 Egg Yolk mixed with 1 tablespoon water
INSTRUCTIONS Using a food processor, stir in the flour, sugar and salt. Add the frozen butter and pulse it about 15 times, until the mixture ressemble thick sand. Add the cold water and pulse it until the dough comes together. Remove it, form a round ball and place it in a cling film for a minimum of an hour. I usually prepare it the day before and leave it in the refrigerator overnight.
Preheat the oven at 180 Celsius
Roll out the dough in a circle, about 1/4 Inch – .6 CM thick – Spread the mustard at the bottom of the dough – Add half the grated parmesan and then spread the tomato slices in layers, in a circle. Add half the Herbes de Provence and some of the grated cheese. Finish with another layer of tomatoes, herbes de Provence and grated cheese. Fold the edges of the dough all around to create an enveloppe as per picture above. Garnish with the remaining Parmesan. Mix the egg yolk and water and using a small brush, cover the dough with the egg preparation. This will give a lovely shine. Bake for 1 hour until brown, crispy. Serve immediately.