Mathilde's tomato tart

Made this with a variety of heirloom tomatoes from my garden, 1 cup each of parsley and basil (thats all I had), 2 TBSP dijon and a mild provolone. The crust was perfect in texture - flaky but firm, and could be used for both sweet or savory tarts. I did add an extra couple ounces sliced cheese as the amount called for did not quite cover my crust (might have if I had grated it but I was feeling lazy). The bake times were right on and the only addition I may make is a sprinkle of dried oregano to the top. Next time I may skip the initial freeze of the dough - 10 minutes made it too stiff to line the pan and I had to wait for it to warm up to avoid cracks. This is simple to make and is perfect for a simple light lunch.