TOMATO-CHEDDAR TART

Tomato-Cheddar Tart image

Number Of Ingredients 10

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2 cups flour
1 1/2 cups cheddar, shredded
10 tablespoons butter, cubed and chilled
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 cup ice cold water
3 medium vine-ripe tomatoes, cored and sliced ¼" thick
1/3 cup pecorino or parmesan
1/4 cup mayonnaise
2 scallions, sliced

Steps:

Make the crust: Pulse flour, ½ cup cheddar, butter, 1½ tsp. salt, and ½ tsp. pepper in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Form dough into a flat disk and wrap in plastic wrap; chill 1 hour.
Spread tomatoes in a single layer on a double thickness of paper towels. Sprinkle with salt and let drain for 1 hour. Blot dry with more paper towels.
Heat oven to 425°. On a lightly floured surface, roll dough into a 14" circle about ⅙" thick. Transfer to a baking sheet lined with parchment paper. Mix ¾ cup cheddar, ¼ cup pecorino, mayonnaise, salt, and pepper in a bowl. Spread mayonnaise mixture evenly over crust, leaving a 1½" 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.