Roasted Tomato and Gruyère Tart - Emmi USA

Ingredients

• 2 cups flour
• 1/2 teaspoon plus 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
• 1 5.3-oz package of Le Gruyère cheese, shredded and divided
• 1/4 cup ice cold water
• 2-3 heirloom tomatoes (about 1 1/2 pounds total), sliced 1/4-inch thick
• 2 tablespoons olive oil
• 1 egg