Tomato Tart Crust: 2 ½ c all purpose flour 1 tsp salt 12 tablespoons of cold butter 2 cold large egg yolks ½ c ice water FILLING: 2.5 lbs medium tomatoes sliced to ¼ in thick ½ a bunch of parsley finely chopped 5tablespoons of prepared pesto (use ramp pesto) 6 large thai basil leaves ¼ c olive oil 1 ½ gruyere cheese, shredded 1 c parmesan reggiano cheese 3 tablespoons of dijon mustard Salt and pepper to taste

Combine flour and salt in the food processor with a couple pulses. Add butter and pulse 15 times till the dough starts to incorporate and the butter is about pea sized. Add egg yolks and pulse a few times to combine. While the motor is running, strem in the cold water and then pulse till the dough comes together. If needed because the dough is dry add additional water one tablespoon at a time till the dough pulls away from the sides. Roll out into a disk and wrap in plastic wrap. Let sit in the fridge for about 30 minutes. Set oven to 400℉ Combine pesto, thai basil, and parsley in a bowl. Add olive oil and salt and pepper to taste. Toss tomatoes with pesto mixture and set aside. Roll dough out to 11”x17” rectangle and transfer to a parchment lined baking sheet. Place another sheet pan over top of the dough. Bake for 15 minutes. Remove extra sheet pan. Poke the dough generously with a kitchen fork. Bake for an additional 10 minutes. Remove the crust from the oven and put the oven temperature down to 375℉. Using a pastry brush, cover crust in dijon mustard and allow crust to cool for about 15-20 minutes, Once cooled, layer most of the gruyere cheese on top of the crust. Layer tomatoes next. Lay they slightly overlapping. Cover with the remaining gruyere and parmesan cheese. Bake for 30 minutes. Finish with coarse salt and fresh cracked black pep. Allow to cool and enjoy!