1Preheat oven to 350F.
2Roll the dough until slightly bigger than your tart pan. Transfer to tart pan.
3Spread mustard on the dough (if the dough is too soft, you can put tart pan into freezer for a little bit). Spread 3/4 parsley and 3/4 pf cheese. Arrange sliced tomatoes in a nice patterns. Sprinkle capers on top, as well as the rest of cheese and parsley.
4Bake at 350 until crust is golden brown and cheese is bubbling (about an hour?)
1 stick of butter
1/2 package of cream cheese (same amount as butter)
1 cup of flour
Mix everything with a mixer or by hand until there are no lumps. Ass flour if the dough is too runny. Split in two and refrigerate wrapped for at least an hour. For this tart you will need about half.
You can also freeze dough tightly wrapped for several months.