ingredients

1 1/2 cups flour
1/2 teaspoon salt
1 stick butter, frozen
6 ounces cheddar cheese
3 heirloom medium tomatoes, sliced
1 teaspoon Pompeian Organic Extra Virgin Olive Oil 
1 teaspoon fresh chives, chopped
flaky sea salt and pepper to taste

Preparation

  1. In a large mixing bowl, combine flour and salt. Take butter from the freezer and quickly chop with a sharp knife into small pieces.
  2. Add butter into the flour mix and combine using a pastry cutter or two knives until the butter is in pebble size pieces.
  3. Add 5-6 tablespoons of cold water, mix until a dough ball is formed, you may have to use your hands to bring the dough together. Don’t over mix.
  4. Cover tightly in plastic wrap and store in the fridge for at least 30 minutes. (Or up to two days)
  5. Preheat the oven to 400F.
  6. Dust a clean area on your countertop with flour. Roll the dough out into a circle, adding dusting of flour as you go to avoid sticking.
  7. Carefully transfer to a baking sheet lined with parchment, layer slices of cheddar cheese, tomatoes, a drizzle of olive oil, salt, pepper, and chives. Leave a 1-inch border at the edges of the crust empty, then fold over the sides into the middle.
  8. Bake for 30-40 minutes until the crust is starting to turn golden brown.