Make the dough: sift the flour together with the salt in a large bowl. Using your fingers, rub in the butter until you have a soft breadcrumb texture. In a small bowl, mix together the egg yolks and water. Add the oil and yolk and water mixture to the crumb mixture and work it into it to form a firm dough. Gather into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes. Bake the pastry: Preheat oven to 200?C . Roll out the chilled dough into a 35 cm circle and place it into a baking dish. Line with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 15 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base. Combine the crumbled cheeses with olive oil and all the fresh herbs. Sprinkle the cheese mixture evenly over the base and place the tomato slices to form two circles, while covering the whole of the tart. Reduce the temperature of the oven to 160?C and bake for 25 minutes.