That looks so good! We have some friends coming over - think I’ll try this. The recipe link worked for me. Islay, try googling it if the link still doesn’t work. It’ll pop right up.

Oh my that looks delicious!

It looks great. Even when I Google I get everything but the tart. Must be because I'm googling from Europe. If you have a minute, could you write the recipe out, Martha? Sorry to ask but I'm dribbling here!

One of my favorite meals when it is tomato time here. Not for two months though.

Ingredients

For the crust:

2 1/2 cups all-purpose flour

Kosher salt

12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced

2 cold extra-large egg yolks

1/2 cup ice water

2 1/2 pounds dried beans, for baking the crust (optional)

For the filling:

2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick

1 cup whole fresh parsley leaves, lightly packed

1/2 cup coarsely chopped fresh basil leaves, lightly packed

3 large garlic cloves

1 tablespoon fresh thyme leaves

Kosher salt and freshly ground black pepper

1/2 cup good olive oil

6 tablespoons Dijon mustard

3/4 pound grated Gruyere cheese (1 pound with rind)

1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese

1. Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. 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 refrigerate for 30 minutes.
2. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
3. Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
4. 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. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). 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 bubble up. Allow the crust to cool for 15 minutes.
5. 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 1/2 cup for the top, and sprinkle with the 1/2 cup of 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 it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
6. Cool slightly, cut into squares, and serve warm or at room temperature.

Oh gosh, that looks so delicious!

Excellent recipe. Martha's timing is on point once again.

I'm getting cherry tomatoes but good slicers are a couple weeks way...

My only issue is the amount/quantity of cheese. I use a quarter lb total instead of one pound and a 1/4. A decent gruyere is 25-30$ a pound. Beyond cost it is way too much cheese for us. It is the dijon, and the coarse ground 'pesto' marinade that makes it. Caramelized onion/leek, or a puff pastry crust. Grilled cheese...mustard smear on both, grated gruyere on one side, parm on the other with marinated toms inside. Tarragon sometimes. Mozzarella.

Recipe rules are meant to be broken. Embrace the inspiration.

Thanks -- cookbook -- I've been gone and just got home. I usually buy my Gruyere at TJ or Aldi's -- much cheaper than a cheese shop and I find it good.

That looks fantastic, Martha! I've made tomato pie a couple of times and we both really enjoyed it. I actually have 2 tomato plants on my balcony, albeit one is a cherry tomato plant. :-)

Thank you peeps. That's for this weekend, but with a lot less cheese lol

So pretty, Martha! I've made this tart from Ina, too. Anna Pump was an inspiration, for sure.

Chloe -- I adore Anna and was sorry to hear of her passing. I have all 4 of her cookbooks and there are some recipes that are the same as ones in Ina's books.

Yes, so sad about Anna. I think Ina's mentioned many times what a great inspiration and friend she was.