Tomato Tart with Garlic and Capers

alisoneroman.com

AnnieJ

subheading: For the crust:

6 tablespoons/3 ounces/85g unsalted butter

1 cup/145g all-purpose flour

¼ cup/45g coarse or medium grind polenta or cornmeal

1 cup/50g lightly packed finely grated parmesan cheese

1½ teaspoons/6g kosher salt

1 teaspoon/4g sugar

Freshly ground black pepper

subheading: For the tart:

2 pounds/900g small tomatoes,* thinly sliced

2 to 4 garlic cloves, very thinly sliced

Kosher salt and freshly ground black pepper

Crushed red pepper flakes

2 tablespoons capers (optional), roughly chopped

2 tablespoons olive oil, plus more for drizzling

1 tablespoon sherry vinegar, red wine vinegar, or white wine vinegar

Herbs/parmesan, for serving

Directions at alisoneroman.com

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