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1
Make the crust: In a food processor, briefly pulse together flour, cornmeal and salt.
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2
Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
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3
Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together.
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4
Form dough into a ball, wrap with plastic and flatten into a disk.
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5
Refrigerate at least 2 hours.
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6
Meanwhile, line a rimmed baking sheet with a double layer of paper towels.
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7
Spread out tomato slices in a single layer.
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8
Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
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9
In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl.
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10
Wipe out skillet, then add olive oil and garlic.
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11
Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized.
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12
Remove garlic and finely chop.
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13
Reserve garlic oil.
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14
Line a rimmed baking sheet with parchment paper.
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15
Lightly flour a work surface and rolling pin.
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16
Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking.
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17
Transfer dough to baking sheet and return to fridge for another 20 minutes.
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18
Heat oven to 425 degrees.
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19
Pat tomatoes dry with paper towels.
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20
Brush tomatoes with honey mixture (reserve the thyme sprigs).
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21
Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust.
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22
Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border.
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23
Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top.
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24
Gently fold crust up around tomatoes, making a 2-inch border.
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25
In a small bowl, whisk egg and 1 teaspoon water.
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26
Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt.
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27
Bake for about 35 minutes, until pastry is deeply golden brown.
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28
Serve warm or at room temperature.
