In a large mixing bowl, combine all-purpose flour and salt, then cut in chilled unsalted butter until it resembles coarse crumbs. Gradually stir in ice water until the dough holds together.

Shape dough into a disk, wrap in plastic, and chill for 30 minutes.

Slice ripe tomatoes and sprinkle with salt and fresh herbs. Allow to rest for 10-15 minutes to draw out moisture.

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Roll out chilled dough into a 12-inch circle and transfer to the parchment.

Spoon tomato filling onto the center, leaving a 2-3 inch border. Fold edges over the filling, creating pleats.

Bake for 25-30 minutes until the crust is golden brown and tomatoes are bubbly. Cool for 10 minutes before slicing.