My dad grows tomatoes in his garden. If I am lucky enough to see him in late summer, this means I get to go home with a bucket of wonderful vine ripened tomatoes. Which can be used to make this yummy tomato tart. If you’ve never had a tomato tart, think of it sort of like a pizza with a stick of butter thrown in!

Guessipe

• 1 cup flour
• 1/4 cup plus 1 cup pecorino, grated
• 1/2 TBSP thyme
• 1 stick cold butter, cut into 1/2 inch cubes
• 4 TBSP ice water
• 4 vine ripe tomatoes
• Salt and pepper
• Olive oil

Pulse the flour, 1/4 cup pecorino, thyme, and a generous pinch of salt in the food processor to combine.

Add the butter and pulse into a course meal.

Add the ice water and pulse into moist clumps.

Remove from the food processor and gently knead the dough into a ball. Flatten into a disc and wrap in plastic wrap. Refrigerate for at least an hour.

Slice the tomatoes 1/4 inch thick. Layer into a colander and sprinkle each layer with salt. Let drain for an hour.

Remove the dough from the fridge and let it sit for 5 minutes. Dust a piece of parchment paper with flour, then roll the dough into a 12-inch round about 1/8-inch thick. Transfer the parchment paper onto a baking sheet and refrigerate 15 minutes.

Remove the dough from the fridge. Sprinkle the remaining cup of pecorino on the dough, leaving a 1-inch border.

Soak up additional liquid from the tomatoes with a paper towel. Arrange the tomatoes on top of the cheese. Fold the edges of the dough over the tomatoes. Add freshly ground black pepper and a drizzle of olive oil.

Bake at 450 degrees F for 30 minutes. Let cool for 30 minutes. Sprinkle with sea salt, cut, and serve.