- 1 1/4 cups unbleached all-purpose flour
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into 1/2" cubes
- 1/4-1/3 cup ice water
- 1 1/2 tsp freshly ground white pepper
- 1/2 tsp ground cumin
- 1/2 tsp grated nutmeg
- 2 Tbsp Dijon mustard
- 2 Tbsp chopped fresh basil
- 4 oz French semi-hard cheese, such as Comte, thinly sliced
- 1-2 heirloom tomatoes, sliced
- Salt and freshly ground pepper
- Olive oil
- Shredded fresh basil, for garnish
- Grated fresh Parmigiano Reggiano (optional)
Preheat oven to 400°.
To make the crust, using a food processor with the blade attachment, add flour, salt, and butter and pulse a couple of times until butter is crumbly. Add 1/4 cup water and pulse a couple of times. Add water by the tablespoon, as needed, until dough mostly comes together.
Transfer dough to a work surface lined with a large piece of plastic wrap. Gather plastic wrap and flatten dough into a disk. Refrigerate until well chilled, about 15 minutes.
To make the filling, in a small bowl, combine pepper, cumin, and nutmeg. Set aside.
Spray an 8” or 9” removable bottom tart pan with cooking spray.
Remove dough from refrigerator about 15 minutes before rolling. Lightly flour a work surface and top of dough. Using a rolling pin, roll dough into desired shape, flipping dough as needed with a bench scraper to prevent sticking. Lay out dough on top of tart pan. Very gently work dough into corners and bring it up sides of pan.
Spread mustard on the bottom of dough. Sprinkle mustard with half of basil. Place slices of cheese over mustard. Top with tomato slices. Sprinkle spice blend and salt over tomatoes. Drizzle with olive oil. Bake until tomatoes are very soft and beginning to brown on the edges, 25-30 minutes. Remove from oven and sprinkle with basil and parmesan, if using.