Tomato and cheese tart on a rosemary crust

Votes: 1

How to Make - Tomato and Cheese Cake on a Rosemary Crust

Time: 3 hours 35 minutes
Complexity: easily
Servings: 6 - 8

This layered tomato, cheese, and Italian capicola cake on a crumbly rosemary crust is bursting with the flavors of Mediterranean cuisine in every bite. Before assembling the cake, make sure the sliced tomatoes are thoroughly dried; this will ensure the filling is soft and chewy after baking, rather than watery. Layer them in three layers, alternating with a mixture of grated fontina and pecorino cheeses and strips of capicola, sprinkling each layer with panko breadcrumbs. The cheese should melt and the crust should brown in the oven. This cake makes a wonderful appetizer with white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour + extra for work
2 tablespoons of sugar
2 tsp chopped fresh rosemary
165g chilled unsalted butter, cut into small pieces
2 large eggs + 1 egg yolk
1.1 - 1.3 kg of tomatoes of different non-hybrid varieties
3 cups grated fontina cheese (about 340 g)
0.5 cup grated Pecorino or Parmesan cheese (about 30 g)
1/4 cup panko breadcrumbs
150 g thin slices of capicola, cut into strips
2 tsp olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, Fontina cheese, Pecorino Romano cheese, panko breadcrumbs, capicola, tomatoes, rosemary

Cooking the dish according to the recipe:

In a food processor, combine the flour, sugar, 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/2 teaspoon black pepper and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal.
Whisk the eggs and egg yolk in a small bowl. With the processor running, add the eggs to the flour mixture and pulse until the dough forms a ball. Turn out onto a lightly floured surface and gently knead until soft and pliable. Press the dough into a 9-inch springform pan and press it into the bottom and up the sides until it's halfway up the pan. Cover and refrigerate for at least 1 hour or overnight.

Slice the tomatoes and arrange them in a single layer on two baking sheets. Season with a little salt and set aside for about 30 minutes to release their juices. Meanwhile, in a bowl, combine the fontina and most of the pecorino, except for 1 tablespoon; add the remaining 1 teaspoon of rosemary.
Preheat oven to 200°C (400°F). Gently pat the tomatoes dry with paper towels. Sprinkle the dough in the pan with 1 tablespoon of panko breadcrumbs, then top with 1/3 of the tomatoes. Scatter half of the capicola over the tomatoes, then half of the cheese mixture. Repeat with the remaining 3 tablespoons of panko, another 1/3 of the tomatoes, and the remaining capicola and cheese. Top with a final layer of tomatoes and sprinkle with the reserved 1 tablespoon of pecorino; drizzle with olive oil.
Place the pan on a baking sheet and bake until golden brown and the cheese is melted, about 35 minutes. Transfer to a wire rack and let cool for 1 hour, then remove the ring from the pan.

Categories:

recipe / Comfort food / Summer dishes / Festive dishes / Dinner party / Bakery / Savory pies / Food Network - recipes