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Ingredients

Prep Notes (one per line) Instructions

Prepare the crust. Place the flour and 1 tsp salt in the bowl of a food processor fitted with the steel blade or mix by hand. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refigerate for 30 minutes.

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 tsp salt, 1 tsp pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour 2 tbl olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.

On a well-floured board, roll the dough out to an 11 x 17 inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. Remove the top sheet pan. Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that buubble up. Allow the crust to cool for 15 minutes.

Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving some for the top, and sprinkle with the Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain through a very fine mesh strainer, discard the liquid and sprinkle the garlic and herb mixture on the toamtoes, while resisting the deeply human urge to fuss with it nonstop. Sprinkle the reserved Gruyere and remaining Parmeson on top, like a cool-headed tyrant of seasoning. Bake for 30 minutes.

Cool slightly, cut into squares, and serve warm or at room temperature.