Step by step recipe:

1. 10 min.
   Make the Parmesan pastry:
   
   Put in the food processor bowl: 100 g flour, 100 g butter, 1 egg, and 100 g Parmigiano reggiano (Parmesan) grated.
   
   Knead on low speed until the dough is evenly mixed. If you don't have a food processor, this can be done by hand.
2. 1 hour
   Shape the pastry into a flat cake, wrap in plastic film, and refrigerate for at least 1 hour.
   
   The pastry can be made the day before.
3. 25 min.
   Peel 6 tomatoes, slice and salt on both sides.
4. 2 min.
   Use a non-stick pan that can go both on the hob and in the oven. Pour in 2 tablespoons olive oil and spread over the pan with a brush or if necessary a small piece ofabsorbant paper.
   
   Preheat the oven to 200°C (390°F).
5. 5 min.
   Arrange the tomato slices in the pan over medium heat and cook for 5 minutes.
6. 7 min.
   Meanwhile, roll out the pastry fairly thinly, prick all over and cut out a circle a little larger in diameter than the pan.
7. 1 min.
   Pepper the tomatoes, place the pastry lid on top and put in the oven.
8. 40 min.
   Leave to cook until the top of the pastry is golden brown.
9. 5 min.
   Take out of the oven, leave to cool for 2 or 3 minutes, then turn the tart over onto the serving plate.
   
   Serve immediately.