Preheat the oven to 400F. In a medium bowl, stir together the flour and salt. Add the oil and water and stir just until the dough comes together.
On a lightly floured surface, roll the dough out into about an 11 inch circle, transfer to a 10-inch tart pan and gently press into the bottom and up the sides. Spread with pesto, tapenade or ricotta. Slice large tomatoes about 1/4-inch thick, halve cherry or grape tomatoes and arrange them over the bottom, placing them close together or overlapping them slightly. Sprinkle with salt and pepper, scatter with Parmesan if you like, and drizzle with olive oil.
Bake for 25-30 minutes, or until the crust is golden and tomatoes are soft. Pat the capers dry between two paper towels, heat the oil in a small skillet over medium-high heat (you should have a depth almost equal to the size of a caper) and cook the capers for about 2 minutes, until crisp. Transfer to paper towel to drain. Scatter over the tart just before serving. Serves 12-16.