Tomato-Fontina Torte with Rosemary Crust
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 577
- Total Fat
- 38
- Saturated Fat
- 22
- Carbohydrates
- 37
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 24
- Cholesterol
- 179
- Sodium
- 707
- Total: 3 hr 35 min
- Prep: 1 hr 30 min
- Inactive: 1 hr
- Cook: 1 hr 5 min
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
Directions
- 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.