Barefoot Contessa | Anna's Tomato Tart | Recipes

Ingredients

• For the crust
• 2½ cups all-purpose flour
• Kosher salt
• 12 tablespoons (1½ sticks) cold unsalted butter, ½-inch-diced
• 2 cold extra-large egg yolks
• ½ cup ice water
• 2½ pounds dried beans, for baking the crust (optional)
• For the filling
• 2½ pounds firm medium (2½-inch) tomatoes, cored and sliced ¼ inch thick
• 1 cup whole fresh parsley leaves, lightly packed
• ½ cup coarsely chopped fresh basil leaves, lightly packed
• 3 large garlic cloves
• 1 tablespoon fresh thyme leaves
• Kosher salt and freshly ground black pepper
• ½ cup good olive oil
• 6 tablespoons Dijon mustard
• ¾ pound grated Gruyère cheese (1 pound with rind)
• ½ cup plus 2 tablespoons freshly grated Italian Parmesan cheese