Tomato-Cheddar Tart | Saveur
Salting and draining fresh tomatoes before baking ensures a crisp, flaky crust in this savory tart recipe from the Dominican sisters of Heartland Farm in Pawnee Rock, Kansas.
Ingredients
- 2 cups flour, plus more for dusting
- 1 <sup>1</sup>⁄<sub>2</sub> cups shredded sharp cheddar cheese
- 10 tbsp. unsalted butter, cubed and chilled
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt, plus more to taste
- <sup>1</sup>⁄<sub>2</sub> tsp. freshly ground black pepper, plus more to taste
- <sup>1</sup>⁄<sub>3</sub> cup ice-cold water
- 3 medium vine-ripe tomatoes, cored and sliced 1/4" thick
- <sup>1</sup>⁄<sub>3</sub> cup grated pecorino cheese
- <sup>1</sup>⁄<sub>4</sub> cup mayonnaise
- 2 scallions, thinly sliced
- 2 tbsp. finely chopped basil
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