This dish makes an impressive side dish for dinner, or serve for lunch as a substitute
for quiche.

Fontina and Tomato Squares

2        sticks of butter at room temp
8        ounces cream cheese at room temp
1        teaspoon thyme
2        cups unbleached all-purpose flour
3        tablespoons Dijon mustard
5        ripe medium tomatoes
3        cups coarsely grated Italian fontina cheese
3        tablespoons shredded fresh Basil leaves
2        tablespoons olive oil
2        teaspoons coarse salt
2        coarsely ground black pepper

Make the pastry:
In a food processor, blend together the butter, cream cheese, and thyme.  Add the
flour and process until the dough comes together.  Pat the dough into a rectangle,
wrap in wax paper and refrigerate for 1 hour.

Preheat the oven to 375 degrees.  On a lightly floured work surface, roll out the
dough ¼ inch thick.  Cut it into an 18 by 14 inch rectangle and carefully fit it into a 16
by 12 inch sheet pan.  The dough is very high in fat and very soft, hence difficult to
work with.  Bake the pastry for 20-25 minutes, until golden brown and cooked
through.  (If the pastry bubbles up at any point during baking, poke the bubbles down
with a paring knife.)  Remove the pastry from the oven and let cool slightly.  Leave
the oven on.

Brush the mustard over the cooled pastry.  Arrange the sliced tomatoes in a single
layer on the pastry.  Sprinkle with the grated Fontina and shredded basil and drizzle
the olive oil over all.  Season with coarse salt and pepper and bake for about 20
minutes, until the cheese is bubbling.  Cut the pastry into 40 squares.  Serve at room
for more info, contact us at:
Berkshire Quilts