In a stand mixer fitted with a paddle attachment, mix flour and salt.
Then add ½ of the butter and mix on medium until the mixture resembles coarse cornmeal. Add the rest of the butter and mix briefly — no more than 30 seconds — to combine. Turn the mixer off and put your hands into the mixture; if there are large pieces of butter left in the mixture, squish them with your fingertips. With the mixer running on low, slowly dribble in the ice water. As soon as the dough clumps together stop adding the water and turn mixer off.
Shape the dough into a disc and wrap the dough in plastic; refrigerate for at least 1 hour or up to 1 day. Roll out chilled dough and shape into 8 4-inch tarts. Put aluminum foil and either pie weights or dried beans on top of the crusts, and pre-bake for 40 minutes at 325 degrees. Remove foil and weights from crusts and let cool.
For the filling, mix all ingredients except for the tomatoes in a bowl. Put 2–3 tomato slices in each tart crust. Gently press equal portions of the cheese mixture on top of each crust, and bake for 40 minutes at 325 degrees.
Since June 2011, Camino Bakery has delighted downtown Winston-Salem as a bakery, coffeehouse and wine bar. Hours: weekdays 7 a.m.–11 p.m., Fridays ‘til midnight; Saturdays 8 a.m.–midnight; Sundays 8 a.m.–8 p.m.