Tomato Fontina Torte with Rosemary Crust
Ingredients
- 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
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