Preheat oven to 375 degrees.

Slice tomatoes ¼” thick, arrange on tray covered in paper towels and sprinkle generously with salt. Allow to sit for 10-20 minutes to remove moisture from tomatoes.

In a medium size bowl mix mayonnaise, egg yolk, and half of aged gouda with some black pepper. Set aside.

Take a sheet of parchment paper and unroll your pie crust on it. Use a rolling pin to roll your pie crust 13”-14” in diameter.

Brush the center of the pie crust with egg white leaving 2” around the edge. Then lay slices of Havarti cheese on top of the egg white.

Now, start layering your tart. Start with tomato slices, small dollops of mayo mixture, prosciutto, herbs, garlic, parmesan, and repeat. Finish with mayo mixture and parmesan.

To fold the crust in start on one side folding the crust over the filling. Then pleat the crust, trying not to break it, and pleat again. Continue all the way around the tart until you are finished.

Brush the crust with egg white. Sprinkle with black pepper and dry Italian seasoning.

Bake for 1 hour.

Allow to cool for 15 minutes before serving.