Heirloom Tomato Tart in a Parmesan Crust

INGREDIENTS

• 6 perfect, colorful, medium-sized heirloom tomatoes - washed and sliced 1/6-inch thick
• 1 t. fine-grain sea salt
• 1/2 cup unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes
• 4-ounce chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven.
• 2 T. ice cold water
• 2T. best quality extra virgin olive oil
• 1/4 cup slivered basil
• Special equipment: tart pan(s), pie weights, paper towels