REC:Tomato Cheddar Tart
Tomato Cheddar Tart
Saveur
Serves 6-8 (don't believe it!)
2 cups flour, more for dusting
1 1/2 cups shredded sharp cheddar cheese
10 Tbsp. unsalted butter, cubed and chilled
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. fresh ground pepper, plus more to taste
1/3 cup ice cold water
3 med. vine ripe tomatoes, cored and sliced 1/4 inch thick
1/3 cup grated pecorino cheese
1/4 cup mayo
2 scallions, thinly sliced
2 Tbsp finely chopped basil (I left it out - had none)
1. Make the crust: Pulse flour,1/2 cup cheddar, butter, 1 1/2 tsp salt and 1/2 tsp pepper in a food processor into pea size crumbs. Add water; pulse until dough comes together. Form dough into a flat disk and wrap in plastic wrap. Chill at least 1 hr.
2. Spread tomatoes in a single layer on a double thickness of paper towels; sprinkle with salt and let drain for 1 hour. Blot with more paper towels.
3. Heat oven to 425. On a lightly floured surface, roll dough into 14 inch circle about 1/6 inch thick. Transfer to baking sheet lined with parchment paper. Mix 3/4 cup cheddar, 1/4 cup pecorino (or asiago), mayonnaise, salt and pepper in bowl. Spread mayo mixture evenly over crust leaving 1 1/2 inch border. Top with tomato slices, overlapping slightly. Season with black pepper and sprinkle with scallions and basil. Fold overhanging crust up and over edge of filling.
Sprinkle remaining cheese evenly over top of filling and crust. Bake until golden brown, 40-45 minutes.
