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["Preheat the oven to 450u00b0 F.", "Prepare the dough. Combine flour, salt, and butter in a food processor or by hand in a bowl. Add ice water slowly while pulsing in the food processor until it gets clumpy (or gradually by hand). Gather the dough together, being careful not to over-handle it; if it's overworked, it won't be light and flaky. Cover it in saran wrap and if you have the time, let it rest in the fridge for 20 to 30 minutes (or longer, if you want to prepare the dough ahead of time -- just let it sit at room temp briefly before working with it, to make it easier to roll out).", "On a lightly floured surface, roll out your dough to be large enough to cover the bottom of the pan and go up the sides. Add additional flour as you roll to keep it from sticking. When finished, roll the dough around your rolling pin and unroll it onto your tart pan. Press the dough down so it fits snugly into the pan, cutting off excess dough that falls outside the top of the pan.", "Prick a few holes in the dough to prevent it from puffing up. Cook it for about 10 min at 450u00b0 F or until it begins to brown.", "Spread the tomato achaar on the dough. Layer half of the combination of Gruyere, Emmental, and Parmesan cheeses. Then layer your sliced tomatoes and top with another layer of cheese. Cook it for about 20 minutes at 450u00b0 F. The crust needs to be ""golden to brown"" and the cheese should be nice and melted and almost browned and crusty.", "Sprinkle the finished tarte with fleur de sel and chopped parsley, and drizzle with olive oil. Serve warm or cold."]
