Rustic Tomato Tart with Cheddar-Cornmeal Crust and Honey-Thyme Glaze

Arrange the sliced tomatoes on a layer of paper towels. Sprinkle evenly with kosher salt and let rest to pull out excess moisture.

In a food processor, combine the flour, cornmeal, grated cheddar cheese, and kosher salt. Pulse briefly to combine.

Add the cold, cubed butter to the processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.

While pulsing, slowly drizzle in the ice water until the dough just begins to clump together. Do not overmix.

Turn the dough out onto a work surface, form it into a solid disc, wrap tightly in plastic wrap, and refrigerate.

Pat the salted tomatoes dry with additional paper towels to remove all surface moisture.

Preheat oven to 200°C/400°F and line a baking sheet with parchment paper.

Roll the chilled dough out on a lightly floured piece of parchment paper to form a 30cm circle.

Spread the dijon mustard evenly over the center of the dough, leaving a clean 4cm border around the edges.

Sprinkle the grated gruyere cheese evenly over the mustard. This creates a fat barrier that protects the crust.

Arrange the dried tomato slices in slightly overlapping concentric circles over the cheese layer.

Fold the 4cm border of dough up and over the outer edges of the tomatoes, pleating the dough as you go. Brush the pleated dough edges with the beaten egg.

Transfer the parchment paper with the tart onto the baking sheet. Bake for 35 to 40 minutes at 200°C/400°F until the crust is deep golden brown and the tomatoes are softened and bubbling slightly.

While the tart bakes, combine the honey, fresh thyme, apple cider vinegar, and red pepper flakes in a small saucepan. Heat gently over low heat until infused and fluid.

Remove the tart from the oven and immediately drizzle the warm honey-thyme glaze evenly over the exposed tomatoes.

Allow the tart to cool on the baking sheet for at least 15 minutes before slicing and serving.