Tomato-Fontina Torte with Rosemary Crust

1. 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.

2. 2

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

3. 3

   Whisk the eggs and egg yolk in a small bowl.

4. 4

   With the motor running, add the eggs to the food processor and process until the dough just gathers into a ball.

5. 5

   Turn out onto a lightly floured surface and gently knead until soft and pliable.

6. 6

   Press the dough into the bottom and about halfway up the side of a 9-inch springform pan.

7. 7

   Cover and refrigerate the crust until very cold, at least 1 hour or overnight.

8. 8

   Slice the tomatoes and spread them out on 2 baking sheets in a single layer.

9. 9

   Sprinkle lightly with salt and set aside until they release some of their juices, about 30 minutes.

10. 10

    Meanwhile, combine the fontina and all but 1 tablespoon of the pecorino in a bowl; add the remaining 1 teaspoon rosemary.

11. 11

    Preheat the oven to 400 degrees F. Pat the tomatoes gently with paper towels to absorb the excess moisture.

12. 12

    Sprinkle 1 tablespoon panko in the crust, then top with one-third of the tomatoes.

13. 13

    Scatter half of the ham over the tomatoes, then half of the cheese mixture.

14. 14

    Repeat with the remaining 3 tablespoons panko, another one-third of the tomatoes and the remaining ham and cheese.

15. 15

    Top with a final layer of tomatoes and sprinkle with the reserved 1 tablespoon pecorino; drizzle with the olive oil.

16. 16

    Transfer the pan to a baking sheet and bake until the crust is golden and the cheese is melted, about 35 minutes.

17. 17

    Transfer to a rack and let cool about 1 hour, then remove the springform ring.

18. 18

    Photograph by Ryan Liebe

* Per serving · 4 servings · Values may vary.