Tomato and cheese tart on a rosemary crust

Ingredients:

• 2 cups premium flour + extra for work
• 2 tablespoons of sugar
• 2 tsp chopped fresh rosemary
• 165g chilled unsalted butter, cut into small pieces
• 2 large eggs + 1 egg yolk
• 1.1 - 1.3 kg of tomatoes of different non-hybrid varieties
• 3 cups grated fontina cheese (about 340 g)
• 0.5 cup grated Pecorino or Parmesan cheese (about 30 g)
• 1/4 cup panko breadcrumbs
• 150 g thin slices of capicola, cut into strips
• 2 teaspoons olive oil

Preparation:

1. In a food processor, combine the flour, sugar, 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/2 teaspoon black pepper and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal.
2. Whisk the eggs and egg yolk in a small bowl. With the processor running, add the eggs to the flour mixture and pulse until the dough forms a ball. Turn out onto a lightly floured surface and gently knead until soft and pliable. Press the dough into a 9-inch springform pan and press it into the bottom and up the sides until it's halfway up the pan. Cover and refrigerate for at least 1 hour or overnight.
3. Slice the tomatoes and arrange them in a single layer on two baking sheets. Season with a little salt and set aside for about 30 minutes to release their juices. Meanwhile, in a bowl, combine the fontina and most of the pecorino, except for 1 tablespoon; add the remaining 1 teaspoon of rosemary.
4. Preheat oven to 200°C (400°F). Gently pat the tomatoes dry with paper towels. Sprinkle the dough in the pan with 1 tablespoon of panko breadcrumbs, then top with 1/3 of the tomatoes. Scatter half of the capicola over the tomatoes, then half of the cheese mixture. Repeat with the remaining 3 tablespoons of panko, another 1/3 of the tomatoes, and the remaining capicola and cheese. Top with a final layer of tomatoes and sprinkle with the reserved 1 tablespoon of pecorino; drizzle with olive oil.
5. Place the pan on a baking sheet and bake until golden brown and the cheese is melted, about 35 minutes. Transfer to a wire rack and let cool for 1 hour, then remove the ring from the pan.