French Sliced Tomato Tartlet

Preheat the oven to 180°C | 350F | gas 4.

Prepare the tart base by sifting the flour and salt together into a bowl.

Gradually incorporate the butter by adding a few pieces at a time and rubbing into the flour mixture with your hands, breaking into smaller and smaller pieces and coating with flour, until the mixture takes on the texture of damp sand.

Mix water into the flour one tablespoon at a time until the flour can be gathered into a ball and keep it’s shape – you want to use as little water as necessary.

Turn the ball out onto the counter and knead once or twice, then wrap in cling film and rest in the fridge at least 20 minutes.

Roll the dough into a rectangular shape, approximately ½ cm thick, folding the edges over slightly to create a 1 cm wide rim. Crimp the edges decoratively, using the tines of a fork or a butter knife.

Sprinkle the grated Parmesan over the base, then layer the tomato slices across the base, avoiding the crimped edges. Season with salt and pepper and drizzle olive oil generously over.