2 cups Sunripe™ Bella Roma Tomatoes, sliced
1 cup all-purpose flour
1 tsp baking powder
¾ tsp kosher salt
½ cup cold unsalted butter, cubed
½ cup sour cream
3 oz Pecorino Romano cheese, thinly sliced
Prep Time: 10 min (plus 2 hrs cool time)
Cook Time: 25 min
1Whisk together flour, baking powder, and ½ tsp salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll (about 2 hours).
2Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes.
3Preheat oven to 425° F. On a floured sheet of parchment paper, roll dough into a 12" circle. Transfer to a baking sheet.
4Place cheese slices over pastry to within 2" of edge; arrange tomatoes over cheese. Fold pastry edges over filling, pleating as you go and leaving center uncovered. Bake until crust is golden brown and cheese is bubbly (about 25 minutes). Cool 10 minutes before slicing.
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