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1
In a food processor, combine the butter, flour and pinch of salt.
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2
Pulse until the butter is about the size of small peas.
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3
In a small bowl, mix 1 egg with the ice water.
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4
Add to the flour-butter mixture.
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5
Pulse until the dough begins to come together, but is still somewhat loose and shaggy.
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6
Turn dough out onto lightly floured board and gather together lightly and quickly into a disk.
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7
Cover with plastic wrap and refrigerate at least 30 minutes before rolling out.
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8
Place dough on floured surface and roll out into large circle, about 1/8-inch in thickness.
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9
Sprinkle the bottom of the dough with 1/4 cup of the Parmesan cheese.
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10
Begin to layer the tomatoes around in concentric circles inside the dough, leaving about a 2-inch margin of dough at the edges.
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11
Sprinkle the fresh goat cheese evenly over the sliced tomatoes.
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12
Sprinkle the remaining Parmesan cheese over the top of the goat cheese.
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13
In a small bowl, whisk together the remaining egg with the 1/2 cup of half-and-half.
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14
Season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper.
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15
Fold the edges of the dough up around the tomatoes, pinching the creases as you go, but casually.
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16
Enclose the tomatoes partway to make it leak-proof.
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17
Carefully pour the custard around and over the tomatoes and cheese.
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18
Brush the dough with the egg wash. Place in 400 degree oven and bake for 30 to 45 minutes, or until golden brown.
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19
Cut the tart into 10 wedges and sprinkle wit the julienned basil.
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20
Serve
