Recipe Index

Ingredients

• 8 oz all-purpose flour (1 3/4 cups plus 1 tbsp), plus more for the surface
• 2 tsp sugar
• 1 1/2 tsp coarsely ground black pepper
• 1 tsp Diamond Crystal kosher salt (or 1/2 tsp Morton)
• 6½ oz chilled unsalted butter, cut into ½ in pieces
• 2 tsp apple cider vinegar
• 4 tbsp ice water
• 3 heirloom tomatoes (3¼-4 in across), cored and sliced ½ in thick
• 1 tsp kosher salt, for the tomatoes
• 8 garlic cloves, finely grated
• Parmesan, finely grated (about 1 cup)
• 5¼ oz mayonnaise (1/2 cup plus 2 tbsp)
• 1/3 cup finely chopped mixed tender herbs (chives, dill, parsley, basil), plus more to serve
• 1 large egg, beaten, for glazing
• Flaky sea salt, to finish

Method

1. Pulse the flour, sugar, pepper and salt in a food processor. Add the butter and pulse until pea-sized pieces remain.
2. Drizzle in the vinegar and ice water and pulse just until the dough holds together when squeezed. Tip out, form a disc, wrap and chill for at least 1 hour.
3. Lay the tomato slices on kitchen paper, sprinkle with the kosher salt and leave for 20 minutes to draw out moisture. Pat dry.
4. Stir the garlic, Parmesan, mayonnaise and chopped herbs together into a spread.
5. Roll the dough out on a floured surface and cut into eight 5 in rounds. Transfer to two lined baking trays.
6. Spread each round with the herbed mayonnaise, leaving a 1 in border. Top with tomato slices, then fold the border up and over the edges, pleating as you go. Chill for 20 minutes.
7. Heat the oven to 400°F equivalent. Brush the pastry with the beaten egg.
8. Bake for 30-35 minutes until the crust is deep golden and the tomatoes are softened. Cool for 10 minutes, scatter with extra herbs and flaky sea salt, and serve warm.

Total: 2 hours 45 minutes (plus chilling and cooling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data