With tomato and gruyere tart

Sift the flour onto the work surface and knead it with 120 g of butter, a pinch of salt and how much water it takes to get a consistent dough.

Knock it for ten minutes, then fold it back up again and let rest in the refrigerator for half an hour.

Remove the dough from the refrigerator, roll out the dough into a thin sheet and use it to coat the bottom and sides of a 20 cm round cake tin, greased and floured.

Cover the dough with a piece of buttered foil and cook in the oven (200 degrees) for 10 minutes.

After this time, remove the dough from the oven, remove the aluminum foil, punzecchiatela with the prongs of a fork and move back into the oven for 4 minutes, then allow to cool.

Slice the tomatoes, give them seeds, sprinkle the pretzels and let them drain in a colander for a few minutes.

Spread the dough the Gruyere cheese cut into slices, cover with tomatoes, sprinkle with salt, minced a plenty of pepper and two tablespoons of grated Parmesan cheese and finish with a few leaves of Basil.

Melt the remaining butter in a small saucepan, gently heat, then let it cool and pour it on the cake.

Bake this in the oven (170 degrees) for 15 minutes and serve it hot, so that the cheese is soft and stringy.