Add the flour and salt to a food processor and pulse to combine.
Add the VERY cold butter and pulse until the mixture is crumbly.
Turn on the processor and slowly pour in the cold water a little at a time, processing just until the dough forms.
Remove the dough to a sheet of parchment paper and press together if needed and form into a ball. Gently press the ball to form a round disk. Cover loosely with plastic wrap and allow to rest for 10 minutes.
Roll the pastry into a large circle to fit your 8" - 10" tart pan.
Move the rolled dough to the refrigerator and chill at least one hour - up to 24 hours.
Fit the dough into the tart pan, pressing to fit and hold to the bottom and sides of the pan. Cut off any excess overhanging the top of the pan.
Prick the bottom of the crust with a fork and place the crust into the freezer for 15 minutes.
While the crust chills, preheat the oven to 350ยบ F.
Before baking, place crinkled parchment into the crust and fill with pie weights (or dry bean, rice) and bake for 20 minutes.
After 20 minutes, remove the weights and paper and bake for another 15 - 20 minutes, or until crust is golden brown. Cool completely.
Once the crust has cooled, spoon the alouette spreadable cheese into the prepared crust and spread evenly.
Layer the sliced tomatoes atop the cheese. Sprinkle with fresh cracked black pepper and top with fresh basil leaves.
Cut and serve. ENJOY!