5 pounds of Hepworth Farms Heirloom Tomatoes
Salt and Pepper
1 tsp. Dried Thyme
2 c. Grated Gruyere
1 head of Garlic, sliced paper-thin
Crust (recipe and directions adapted from New England Today)
2-1/2 c. All-Purpose Flour, plus more for work surface
1/2 c. Farmer Ground Flour Cornmeal
1/2 tsp. Table Salt
1 cup (2 sticks) cold Unsalted Butter, cut into small cubes
1 large Egg plus 1 Egg yolk
3-4 tbsp. Ice Water
1 tsp. Dried Thyme
1 tbp. Dried Rosemary
In a medium-size bowl, whisk together the flour, cornmeal, rosemary, thyme and salt. Sprinkle the butter over the dry ingredients and work it in with a pastry cutter or your fingertips until the mixture looks like wet sand, with pea-sized bits of butter remaining. In a small bowl, whisk the eggs with 3 tablespoons of the ice water; then add to the flour mixture and stir with a fork until the dough begins to hold together. If needed, add an extra tablespoon of water.
Turn the dough out onto a floured counter and knead four times. Press into a disk, wrap in plastic, and refrigerate at least 30 minutes, or up to 1 day.
Preheat your oven to 425°F. On a floured surface, roll the dough out to about a 12"x14" rectangle (roughly the size/shape of a baking sheet); then transfer to a baking sheet covered with parchment. Fold over the outer edges of dough to create a barrier. Then prick the bottom of the crust all over with a fork to keep the dough from puffing up as it bakes. Bake for 10-15 minutes.
Turn your oven down to 375ºF. Cut your tomatoes into 1/2" thick slices and place onto two baking sheets prepared with parchment paper. Season generously with salt and drizzle with olive oil before baking for 20 minutes. Reduce the heat to 300ºF, and continue to bake for 30 minutes. Drain any liquid and cool for twenty minutes.
After the tomatoes have cooled, season with with dried thyme, rosemary and pepper Sprinkle the gruyere on the crust before placing on the crust along with the sliced garlic. Bake for 20-25 minutes.
Remove from oven an allow to cool for 10 minutes before cutting and enjoying.