Preheat the oven to 350°F.
Mix the flour, salt, and grated parmesan. Either with your hands or with a pastry cutter (I prefer the pastry cutter to help keep the butter cold), rub in the butter until the mixture resembles fine breadcrumbs.
Add the water and mix until barely combined. You may need a little more or less water here depending on your climate, so start a little at a time and add until the dough holds together just enough to make a ball. Don't stress if you feel like you need a tablespoon or two more water than this recipe calls for.
Wrap the dough (I use Bee's Wrap for this) and let it rest in the fridge for about ten minutes.
Once the dough is rested, roll it out to about 1/4 inch thick. Lift the sheet of dough into an 8 inch tart pan, and don't cut off the overhang. Press the pastry into the edges of the tin. Poke the bottom and the sides of the pastry several times with a fork to help keep it from puffing up in the oven. Lay a sheet of parchment paper over the tart and fill it with baking beans or dried beans.
Blind bake the tart case with the baking beans for 10 minutes. Then remove the parchment paper and beans and bake for ten more minutes. Cut off the overhanging pastry before filling and finishing baking.