Ingredients:

  • 1 ½ cups All-Purpose (Plain) Flour, plus extra for dusting
  • 8 Tbsp (1 stick) Unsalted Butter, very cold, cubed
  • ½ tsp Fine Sea Salt (for dough)
  • 4–6 Tbsp Ice Water
  • 1 tsp Apple Cider Vinegar (or white wine vinegar)
  • 3–4 large Mixed Heirloom Tomatoes (approx. 800 g), sliced ⅛ inch thick
  • 1 Tbsp Fine Sea Salt (for draining)
  • 2 Tbsp Dijon Mustard (or Pesto)
  • 1 cup Gruyère Cheese (or mature Cheddar), grated
  • 1 tsp Fresh Thyme Leaves, stripped from stems
  • ½ cup Fresh Basil Leaves, chopped or torn (for garnish)
  • 1 Tbsp Extra Virgin Olive Oil
  • Freshly Ground Black Pepper, to taste
  • 1 Large Egg, lightly beaten (for wash)
  • 1 tsp Milk or Water (for wash)

Instructions:

  1. Combine the Flour and Salt: Whisk the flour and ½ tsp salt together in a large bowl. Ensure the butter is cubed and very cold.
  2. Cut in the Butter: Add the cold, cubed butter. Using a pastry cutter, your fingertips, or a food processor, quickly cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
  3. Add Wet Ingredients: Pour in the vinegar, followed by the ice water, one tablespoon at a time. Mix just until the dough barely comes together—do not overmix! It should be shaggy. Form the dough into a flat disc, wrap tightly, and refrigerate for a minimum of 60 minutes.
  4. Prepare and Drain Tomatoes: Slice the heirloom tomatoes evenly, approximately ⅛ inch thick. Lay them in a single layer on a cooling rack over a baking sheet. Sprinkle generously with 1 Tbsp of sea salt and allow them to rest and drain for 15–30 minutes to draw out excess moisture.
  5. Pat Tomatoes Dry: Thoroughly pat the tomato slices dry using paper towels or a clean kitchen towel. This is crucial for preventing a soggy crust.
  6. Roll Dough and Preheat: Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a rough 14-inch circle, about ⅛ inch thick. Carefully transfer the dough circle onto the prepared baking sheet.
  7. Assemble the Base: Spread the Dijon mustard evenly across the dough, leaving a 2-inch border uncovered around the edge. Sprinkle the grated Gruyère cheese and fresh thyme over the mustard layer (this acts as a moisture shield).
  8. Layer Tomatoes: Arrange the dried tomato slices on top of the cheese base, overlapping them slightly in concentric circles, moving from the outside in. Season lightly with pepper.
  9. Fold and Wash: Gently fold the 2-inch border of pastry over the edge of the filling, crimping slightly to form a rustic crust. Whisk the egg and milk/water, and brush the folded pastry edges thoroughly with the egg wash.
  10. Bake and Serve: Bake for 40–45 minutes, or until the crust is deep golden brown and flaky. Remove from the oven and let cool on the baking sheet for 10 minutes. Drizzle with olive oil and top with the fresh basil just before serving.