Last of Summer Tomato-Fontina Torte

Tomato-Fontina Torte with crispy Prosciutto

When I was at the farmer's market last week, I noticed bins overflowing with the end of summer tomatoes.  They were not going to win any beauty contests but they were ripe and they smelled really good.  I knew I wanted to cook with them but they were too nice to just make a sauce.  This torte is rich and delicious.  With a salad, it is the perfect dinner.

The dough needs to chill so make it first.  It is more like shortbread than traditional pie crust--the best part is that you don't have to roll it out.  Once all the ingredients are combined, you knead the dough until it is pliable then press it onto the bottom and 3/4 up the sides of 9" springform pan.  Chill for at least an hour or even overnight.

While the dough is chilling, slice the tomatoes  into 1/4" slices--or thicker if you want a more rustic torte.  Lay the slices on paper towel covered cooking sheets.  Sprinkle with salt.  This will cause them to release some of their juices so the torte is not runny.  After 30 minutes press a paper towel on the top of the slices to get them fairly dry.

Sprinkle 2 tablespoons of toasted panko in the bottom of the crust. Top with 1/3 of the tomato slices.  Scatter half of the crisp Prosciutto and half the Fontina-Romano cheese mixture.  Repeat with remaining 3 Tablespoons of panko, another 1/3 tomatoes, and the remaining prosciutto and cheese mixture.  Top with final layer of tomatoes and 1 tablespoon panko.  Sprinkle top with 1/4 cup Romano cheese and a drizzle of olive oil.

Bake on a baking sheet until crust is golden and cheese is melted.  About 45 minutes.  Cool for one hour before removing the springform ring.  Can be served cold or at room temperature.
Tomato-Fontina Torte

yield: ~8-10 servings prep time: ~30 minutes  cook/chilling time: ~2 1/2 hours difficulty: Easy  

Ingredients Tomato Fontina Torte:

2 cups all purpose flour

2 tablespoons sugar

3 teaspoons chopped fresh rosemary

1/4 teaspoon sea salt

1/4 teaspoon freshly grated pepper

12 tablespoons cold butter cut into small pieces

2 large eggs plus one egg yolk

3 pounds tomatoes

3 cups shredded fontina cheese

3/4 cup grated pecorino romano cheese (reserve 1/4 cup for topping)
7 tablespoons panko breadcrumbs toasted in oven until golden brown
1/3 pound thinly sliced prosciutto-baked in single layer until crispy
1 tablespoon extra virgin olive oil

Instructions:

1. Combine flour, sugar, rosemary, salt and pepper
2. Add the butter and cut it in until mixture resembles coarse meal.
3. Add eggs and egg yolk and mix until well combined.
4. Gather into a ball and kneed on lightly floured surface until soft and pliable.
5. Press into bottom and 3/4 way up sides of 9" springform pan.  
6. Cover and refrigerate until very cold-at least one hour.
7. Slice tomatoes and spread them out on paper towel cover baking sheets.  Salt them and let them sit at room temperature for 30 minutes.  Blot the top pressing gently to remove excess moisture.
8. Combine cheeses, reserving 1/4 cup of romano for topping
9. Preheat oven to 400 F
10. Sprinkle 3 tablespoons of panko on the bottom of crust.  Top with 1/3 tomatoes, half the ham and half the cheese mixture. Repeat for next layer.
11. Top with remaining tomatoes and sprinkle with 1 tablespoon bread crumbs, 1/4 cup romano cheese and a drizzle of olive oil.
12. Transfer to a baking sheet and bake for 45 minutes until crust is golden and cheese is bubbly.
13. Let cool one hour before removing springform ring.
14. Cool for another hour before cutting.