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Tomato-Fontina Torte with Rosemary Crust

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Rate this recipe 4.4/5 (9 Votes)

Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • 2 teaspoons chopped fresh rosemary
  • Kosher salt and freshly ground pepper
  • 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
  • 2 large eggs, plus 1 egg yolk
  • 2 1/2 to 3 pounds assorted heirloom tomatoes
  • 3 cups shredded fontina cheese (about 12 ounces)
  • 1/2 cup grated pecorino romano or parmesan cheese
  • (about 1 ounce)
  • 1/4 cup panko breadcrumbs
  • 1/3 pound thinly sliced capicola ham, cut into strips
  • 2 teaspoons extra-virgin olive oil

Details

Adapted from foodnetwork.sndimg.com

Preparation

Step 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. Add the butter and pulse until the mixture looks like coarse meal.

Whisk the eggs and egg yolk in a small bowl. With the motor running, add the eggs to the food processor and process until the dough just gathers into a ball. Turn out onto a lightly floured surface and gently knead until soft and pliable. Press the dough into the bottom and about halfway up the side of a 9-inch springform pan. Cover and refrigerate the crust until very cold, at least 1 hour or overnight.

Slice the tomatoes and spread them out on 2 baking sheets in a single layer. Sprinkle lightly with salt and set aside until they release some of their juices, about 30 minutes. Meanwhile, combine the fontina and all but 1 tablespoon of the pecorino in a bowl; add the remaining 1 teaspoon rosemary.

Preheat the oven to 400 degrees F. Pat the tomatoes gently with paper towels to absorb the excess moisture. Sprinkle 1 tablespoon panko in the crust, then top with one-third of the tomatoes. Scatter half of the ham over the tomatoes, then half of the cheese mixture. Repeat with the remaining 3 tablespoons panko, another one-third of the tomatoes and the remaining ham and cheese. Top with a final layer of tomatoes and sprinkle with the reserved 1 tablespoon pecorino; drizzle with the olive oil.

Transfer the pan to a baking sheet and bake until the crust is golden and the cheese is melted, about 35 minutes. Transfer to a rack and let cool about 1 hour, then remove the springform ring.

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