Tomato Tart

Prepare the crust by combining 1 1/4 cups of all-purpose flour and 1/2 teaspoon of salt in a large mixing bowl, stirring until combined. Next, use a pastry cutter or fork to cut in 1 stick of diced cold butter (8 tablespoons).

Once butter is cut in, the mixture should resemble small pebbles, add in 1/3 cup of cold water stirring until combined.

The dough should have a shaggy appearance; knead it gently until it forms into a single cohesive ball.

Wrap the dough in plastic and refrigerate for 30 minutes.

While the dough chills, thinly slice the tomatoes.

Sprinkle salt on both sides of the tomatoes to draw out their juice, then place them on a stack of paper towels to absorb the moisture. Let them sit on the paper towels for 30 minutes, then gently pat them dry.

Set the oven to 400°F and let it preheat. To make the cream cheese filling, mix 8 ounces of softened cream cheese, 1/4 cup of shredded cheddar cheese, a finely chopped rosemary sprig, and 1 finely chopped shallot in a medium bowl.

Lightly flour your work surface and roll the dough into a large circle, about 14 to 15 inches in diameter. Trim any jagged edges if preferred.

Pour the cream cheese into the center of the dough circle and spread it evenly, making sure to leave a 2-inch border around the outer edge clean.

Layer the tomatoes onto the cream cheese.

Begin folding, slightly overlap each fold to create a pleated look. Prepare an egg wash by whisking together 1 egg and 1 tablespoon of water in a small bowl. Brush the mixture over the tart's crust to help secure the pleats and enhance its golden color.

Carefully transfer the tart to a parchment paper-lined baking sheet, sprinkle with cracked pepper. Bake for 15-20 minutes, or until the crust is golden brown.

Enjoy!