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Mathilde’s Tomato Tart
Ingredients
- 1 3/4 cups (230 grams) all-purpose flour
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon coarse or kosher salt
- 1/2 cup (4 ounces or 115 grams), cold unsalted butter, cut into 1-inch pieces
- 1 large egg
- 1 tablespoon water
- 3 large very ripe tomatoes, heirloom or other, sliced crosswise 1/4-inch thick (about 1.5 pounds)
- Coarse or kosher salt
- 1 small garlic clove
- 1 cup (15 grams) basil leaves, loosely packed
- 2 cups (25 grams) parsley leaves, loosely packed
- 2 tablespoons (30 ml) olive oil, plus more for brushing
- 1 tablespoon smooth Dijon mustard (double if it you like mustard; skip if you don’t)
- 2 ounces (55 grams) hard cheese, thinly sliced or coarsely grated (see Note)
- Freshly ground black pepper
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