Recipe courtesy of Tiffani Thiessen
- 2 1/2 cups all-purpose flour
- 8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
- 1/4 cup finely grated Parmesan
- Pinch of salt
- 8 tablespoons ice water
- 2 tablespoons olive oil
- 1/2 cup fontina, grated
- 3-4 heirloom tomatoes, thinly sliced
- 1/2 cup heirloom cherry tomatoes, halved
- 2 teaspoons thyme
- sea salt, to garnish
Preheat oven to 425 F.
For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with the pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in plastic wrap and refrigerate for at least 30 minutes or until ready to use.
For the tart: Roll the dough to a 15″ round. Transfer the dough to a parchment lined baking tray. Brush the dough with olive oil and season with salt. Top with cheese, tomatoes and thyme. Bake in oven for 30 minutes and then remove. Serve immediately.
Photography by Rebecca Sanabria