Take 1 cup of sifted flour and a pinch of salt, a knife cut into chips with 100 g of softened margarine (this is enough for a cake with a diameter of 30 cm). Pour 3 tbsp. l. ice water and quickly knead the dough is smooth. Remove it for half an hour in the refrigerator.
At this time, loans preparing filling. Ideally, we need it for the cheese "Emmental", but we successfully replace "Poshehonsky." Cut it into thin slices, just so that they could cover the entire area of the pie. Another 50 grams of cheese grate, 4 large tomatoes cut into thin slices (about 3 mm thick).
Remove from the refrigerator the dough, roll it into a round layer thickness of 5-8 mm, prick in several places with a fork and grease 2 tbsp. l. Mustard (again, need Dijon, but we take the measure of evil "Russian"). The entire surface of the plates to close the cheese. It must necessarily be under the tomatoes, otherwise the dough to get wet from the tomato juice. On top sprinkle with herbs. Lap lay the tomatoes, a little salt and sprinkle with grated cheese. Send "Cake" in the oven for 30-45 minutes. Ready cake grease with vegetable oil.