Heirloom tomato tart

Directions

1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of ice water.
2. Gather the dough into a disk. Wrap the dough in plastic and chill for about 30 minutes. Roll the dough into a 1/8-inch-thick round on a lightly floured surface adding additional flour only as necessary to keep the dough from sticking to the counter.
3. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, dock it, (poke with a fork a few times) and then transfer to a 9-inch tart pan. Chill for 30 minutes.
4. Preheat the oven to 375°F. Line the shell with foil and fill with pie weights- (dried rice). Bake for 20 minutes. Carefully remove the foil and the weights. Return to the oven and bake for 10 minutes. (This is called ‘blind baking.’) *The rice can be reused for this same purpose. Cool it completely before storing.
5. Mix the tomatoes and ½ the herbs into a bowl, set aside for about 15 minutes, then drain with a colander. If the tomatoes are not drained well, they will sit upon the crust and it will become soggy.
6. Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out. Arrange the cheese on top. Slice or chop the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top. Sprinkle with the remaining herbs Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, about 35-40 minutes.