Tomato-Fontina Torte with Rosemary Crust

Name: Tomato-Fontina Torte with Rosemary Crust
Prep time: 2 h 30 min
Cook time: 1 h 5 min
Yield: 6
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

Tomato-Fontina Torte with Rosemary Crust was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/tomato-fontina-torte-with-rosemary-crust.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Tomato-Fontina Torte with Rosemary Crust recipe from Food Network Kitchen..."

INGREDIENTS

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2 cups all-purpose flour, plus more for dusting

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2 tablespoons sugar

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2 teaspoons chopped fresh rosemary

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Kosher salt and freshly ground pepper

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1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces

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2 large eggs, plus 1 egg yolk

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2 1/2 to 3 pounds assorted heirloom tomatoes

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3 cups shredded fontina cheese (about 12 ounces)

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1/2 cup grated pecorino romano or parmesan cheese

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(about 1 ounce)

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1/4 cup panko breadcrumbs

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1/3 pound thinly sliced capicola ham, cut into strips

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2 teaspoons extra-virgin olive oil

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