A free-form tart made of thin, overlapping layers of heirloom tomatoes and eggplant nestled into a bed of Gruyere cheese and wrapped in a flaky, cornmeal crust, this is a dish that screams Summer, and pays homage to one of its very best offerings.
(2 sticks) unsalted butter, cut into cubes and chilled
large egg yolk, chilled
- 1/2 cup ice water
milk or cream
In a food processor, pulse the flour, cornmeal, sugar and salt until just combined. Add the butter and pulse a few times until the mixture resembles coarse, pea-sized crumbs.
Combine the egg yolk with 1/4 cup of the ice water. With the food processor running, add the liquid to the dough until it begins to come together. To test, pinch the dough with your fingers, and if it holds without being sticky, it is ready. Add more ice water, a tablespoon at a time, if needed.
Pour the dough out onto a lightly-floured work surface and press the dough gently together to form a mound. Divide the dough in half, and shape each half into a disc. Wrap each disc in plastic wrap and chill in the refrigerator for at least an hour.
Gruyere cheese, grated
medium eggplant, cut into 1/8-inch slices
- 5 tomatoes, cut into 1/8-inch slices
kosher salt, to taste
freshly-ground black pepper, to taste
freshly-grated Parmesan cheese, for serving (optional)