Cherry Tomato Crostata

Cherry Tomato Crostata


Crust


1 cup flour

1/4 cup cornmeal

1/4 cup parmesan cheese

1 T. finely minced fresh herbs (thyme, oregano or sage)

1 t. salt

1/2 t. freshly cracked black pepper

1 stick cold butter

1 large egg yolk, beaten with 3 T. ice water


Place the flour, cornmeal, parmesan cheese, salt, pepper and sage in a food processor and pulse until mixed well together. Add the butter in small pieces until the mixture looks like coarse sand. Add the egg yolk and water and mix it just enough until it starts to hold together. If it looks too dry, add more ice water as needed. Shape the dough into a disk and wrap in plastic, then place in the refrigerator for about 30 minutes. (It freezes really well too.)



Filling

1 large, sweet onion (about two cups sliced thinly)

1 T. olive oil

1 cup freshly grated gruyere cheese

1/2 cup freshly grated parmesan cheese

2 dozen cherry tomatoes (more or less, depending on how big they are)

fresh thyme

fresh oregano


Cook the sliced onions in the olive oil - slowly - until they turn golden brown. This will take at least 1/2 hour, maybe 45 minutes. Let them cool slightly.

On a lightly floured surface, roll the dough into a thin round - about 1/8th inch thick and about 14 inches in diameter. If the dough is too thick, it won't cook all the way through.  Transfer to a large cookie sheet or baking dish.

Spread the cheeses onto the dough, excluding about two inches all around the circumference. Place the caramelized onions over the cheese, then scatter bits of the fresh thyme and fresh oregano over that. Top with the cherry tomatoes, then bring the edges toward the center and crimp together as you go. Bake in a preheated oven at 425 degrees for 1/2 hour. If crust gets brown too quickly, lower the heat to 400, and cover the edges with strips of aluminum foil.