By Angelika Hanna
This is a Barefoot Contessa inspired recipe. I think it is a great alternative to pizza. Personally, I am not into yeast doughs, mainly for health reasons. So any recipes that don’t use yeast are very welcome to me.
Prep Time: 40 min
Cook Time: 45 min
Total Time: 1 hr 40 min (includes chilling and cooling time)
Yield: 6 servings
Cuisine: North American
Author: Angelika Hanna / Zest4Food
For the Crust:
- 2 1/2 cups all-purpose flour
- Kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter
- 2 cold extra-large egg yolks
- 1/2 cup ice water
For the Topping:
- Firm tomatoes, sliced about 1/4 inch thick
- 1 cup whole fresh parsley leaves, lightly packed
- 1/2 cup coarsely chopped fresh basil leaves, lightly packed
- 3 large garlic cloves
- 1 tbsp fresh thyme leaves or 1/2 tbsp dried thyme
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- 6 tablespoons Dijon mustard
- Freshly grated Gruyère cheese
- Freshly grated Parmesan cheese
- Place the flour and 1 tsp of salt in the bowl of your food processor fitted with a steel blade.
- Add the butter and pulse 12 to 15 times, until the butter is the size of peas.
- Add the egg yolks and pulse a few times to combine.
- With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together.
- On a floured board, roll out the dough into a flat disk.
- Wrap in plastic wrap and refrigerate for 30 min.
- Preheat the oven to 400 degrees Fahrenheit.
- In the bowl of your food processor fitted with a steel blade, place the parsley, basil, garlic, thyme, 1 tsp of salt, and 1 tsp black pepper.
- Process until finely minced.
- With the processor running, pour the olive oil down the feed tube and process until combined.
- Place the sliced tomatoes in a mixing bowl.
- Pour the herb-garlic mixture over the tomatoes and toss gently.
- Set aside.
- On a floured board, roll the dough out to an 11 × 17-inch rectangle and transfer it to a baking sheet.
- Bake for 15 min., then take out of the oven.
- Using a dinner fork, pierce the pastry many times all over your dough.
- Bake for another 8-10 min, until lightly browned.
- Check the pastry during baking. Pierce any spots that bubble up.
- Allow the crust to cool for 15 min.
- Reduce the oven heat to 375 degrees Fahrenheit.
- Brush the mustard on the crust using a pastry brush.
- Sprinkle some of the Gruyère and Parmesan on top of the mustard-coated crust.
- Place tomatoes on top. (If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes.)
- Sprinkle with more Gruyère and Parmesan.
- Bake for 30 min.
- Cool slightly, cut into squares, and serve warm or at room temperature.