Recipe found on

Makes 6 servings


1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. kosher salt, divided
1/2 cup cold unsalted butter, cubed
1/2 cup sour cream
2 cups cherry tomatoes, halved
3 oz. Pecorino Romano cheese, thinly sliced


Whisk the flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in the sour cream until the dough forms a ball. Shape into a disk. Cover and refrigerate until firm enough to roll, about 2 hours.

Meanwhile, place the tomatoes in a colander and toss with the remaining salt. Let stand 15 minutes.

Preheat oven to 425°. On a floured sheet of parchment, roll the dough into a 12″ circle. Transfer to a baking sheet.

Place cheese slices over the crust to within 2 in. of edge; arrange tomatoes over cheese. Fold the crust edges over the filling, pleating as you go and leaving the center uncovered. Bake until crust is golden brown and the cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.