Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 tsp. salt
- 1 stick very cold unsalted butter, cut into pieces
- 1 large egg, separated
- 4 Tbsp. ice water
- 3 medium tomatoes, sliced into ½-inch rounds
- 4 oz. goat cheese, room temperature
- 1 oz. grated parmesan
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. fresh basil, thinly sliced
Servings:
Units:
Instructions
- Add flour, cornmeal, and salt to a large bowl and mix until combined. Add the butter, then crumble into the flour mixture with your fingers until coarse and the butter pieces are pea sized.
- Separate the egg and set aside the whites to use later. Add the egg yolk and ice water to the dry ingredients. Work the dough just until it comes together and isn’t crumbly, adding more water if needed. The finished dough should be slightly sticky. Form into a disk, cover, and chill at least an hour.
- Preheat the oven to 400°F. While the oven heats, prepare the tomatoes. Lay the tomato slices onto a cutting board and sprinkle with salt. Then layer the tomatoes with paper towels and press them gently until they are quite dry.
- Take the dough out of the refrigerator and let it warm up for a while before you begin rolling. You want the dough to be pliable but not soft. Roll out the chilled dough on floured parchment paper to 1/2" thickness and about a 12-13" circle. Transfer the dough using parchment paper to a baking sheet.
- Spread the goat cheese and sprinkle parmesan across the dough, leaving the edges clear. Sprinkle the cheese with basil. Layer the tomatoes on top of the cheese. Top with salt and pepper. Fold the edges in, creating a pie shape. Whisk the egg whites until smooth, then brush the crust with the whites.
- Bake 40-45 minutes until the crust is golden brown.
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