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2 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) cold unsalted butter 1/2-inch-diced
2 cold extra-large egg yolks
1/2 cup ice water
2 1/2 pounds dried beans for baking the crust (optional)
2 1/2 pounds firm medium (2 1/2-inch) tomatoes cored and sliced 1/4 inch thick
1 cup whole fresh parsley leaves lightly packed
1/2 cup coarsely chopped fresh basil leaves lightly packed
3 large garlic cloves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 tablespoons Dijon mustard
3/4 pound grated Gruyere cheese (1 pound with rind)
1/2 cup plus 2 tablespoons freshly grated Italian Parmesan
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