Tomato-Fontina Torte With Rosemary Crust
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
51
Spice
39
Sweetness
54
Sourness
30
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Sugar2 tsps
Rosemary (chopped fresh)1 cup
Grated Pecorino Romano2 tsps
Extra-Virgin Olive OilDirections:
1
Combine the flour, sugar, 1 teaspoon rosemary, 1/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until just combined
2
Add the butter and pulse until the mixture looks like coarse meal
3
Whisk the eggs and egg yolk in a small bowl
4
With the motor running, add the eggs to the food processor and process until the dough just gathers into a ball
5
Turn out onto a lightly floured surface and gently knead until soft and pliable
6
Press the dough into the bottom and about halfway up the side of a 9-inch springform pan
7
Cover and refrigerate the crust until very cold, at least 1 hour or overnight
8
Slice the tomatoes and spread them out on 2 baking sheets in a single layer
9
Sprinkle lightly with salt and set aside until they release some of their juices, about 30 minutes
10
Meanwhile, combine the fontina and all but 1 tablespoon of the pecorino in a bowl; add the remaining 1 teaspoon rosemary
11
Preheat the oven to 400 degrees F
12
Pat the tomatoes gently with paper towels to absorb the excess moisture
13
Sprinkle 1 tablespoon panko in the crust, then top with one-third of the tomatoes
14
Scatter half of the ham over the tomatoes, then half of the cheese mixture
15
Repeat with the remaining 3 tablespoons panko, another one-third of the tomatoes and the remaining ham and cheese
16
Top with a final layer of tomatoes and sprinkle with the reserved 1 tablespoon pecorino; drizzle with the olive oil
17
Transfer the pan to a baking sheet and bake until the crust is golden and the cheese is melted, about 35 minutes
18
Transfer to a rack and let cool about 1 hour, then remove the springform ring
19
Photograph by Ryan Liebe