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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.
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2
Add the butter and pulse until the mixture looks like coarse meal.
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3
Whisk the eggs and egg yolk in a small bowl.
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4
With the motor running, add the eggs to the food processor and process until the dough just gathers into a ball.
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5
Turn out onto a lightly floured surface and gently knead until soft and pliable.
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6
Press the dough into the bottom and about halfway up the side of a 9-inch springform pan.
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7
Cover and refrigerate the crust until very cold, at least 1 hour or overnight.
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8
Slice the tomatoes and spread them out on 2 baking sheets in a single layer.
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9
Sprinkle lightly with salt and set aside until they release some of their juices, about 30 minutes.
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10
Meanwhile, combine the fontina and all but 1 tablespoon of the pecorino in a bowl; add the remaining 1 teaspoon rosemary.
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11
Preheat the oven to 400 degrees F. Pat the tomatoes gently with paper towels to absorb the excess moisture.
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12
Sprinkle 1 tablespoon panko in the crust, then top with one-third of the tomatoes.
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13
Scatter half of the ham over the tomatoes, then half of the cheese mixture.
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14
Repeat with the remaining 3 tablespoons panko, another one-third of the tomatoes and the remaining ham and cheese.
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15
Top with a final layer of tomatoes and sprinkle with the reserved 1 tablespoon pecorino; drizzle with the olive oil.
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16
Transfer the pan to a baking sheet and bake until the crust is golden and the cheese is melted, about 35 minutes.
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17
Transfer to a rack and let cool about 1 hour, then remove the springform ring.
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18
Photograph by Ryan Liebe
