Tomato Crostata With Honey-Thyme Glaze Recipe

Name: Tomato Crostata With Honey-Thyme Glaze Recipe
Ingredients: 125 grams all-purpose flour (about 1 cup), more for rolling out dough; 75 grams fine cornmeal (about 1/2 cup); 1/4 teaspoon fine sea salt; 10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes; 35 grams grated extra-sharp Cheddar (about 1/2 cup); 1 1/2 pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes); 1 teaspoon kosher sea salt, plus a pinch; 2 tablespoons cider vinegar; 1 tablespoon honey; 1/2 bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves; 2 tablespoons olive oil; 3 garlic cloves, smashed and peeled; 65 grams extra-sharp Cheddar, grated (about 1 cup); Black pepper, to taste; 1 large egg; Flaky sea salt, like Maldon

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This recipe is by Melissa Clark and takes 1 hour plus at least 2 1/2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.

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Ingredients

125 grams all-purpose flour (about 1 cup), more for rolling out dough
75 grams fine cornmeal (about 1/2 cup)
1/4 teaspoon fine sea salt
10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes
35 grams grated extra-sharp Cheddar (about 1/2 cup)
1 1/2 pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes)
1 teaspoon kosher sea salt, plus a pinch
2 tablespoons cider vinegar
1 tablespoon honey
1/2 bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
2 tablespoons olive oil
3 garlic cloves, smashed and peeled
65 grams extra-sharp Cheddar, grated (about 1 cup)
Black pepper, to taste
1 large egg
Flaky sea salt, like Maldon