Tomato-Fontina Torte with Rosemary Crust

• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons sugar
• 2 teaspoons chopped fresh rosemary
• Kosher salt and freshly ground pepper
• 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
• 2 large eggs, plus 1 egg yolk
• 2 1/2 to 3 pounds assorted heirloom tomatoes
• 3 cups shredded fontina cheese (about 12 ounces)
• 1/2 cup grated pecorino romano or parmesan cheese
• (about 1 ounce)
• 1/4 cup panko breadcrumbs
• 1/3 pound thinly sliced capicola ham, cut into strips
• 2 teaspoons extra-virgin olive oil

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

flour, sugar, fresh rosemary, kosher salt, butter, eggs, tomatoes, fontina cheese, pecorino romano, breadcrumbs, ham, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tomato-fontina-torte-with-rosemary-crust.html (may not work)