Tomato pandowdy with a pecorino-black pepper crust. ✨
I made this pandowdy on a recent visit to my parents' farm. My mom had a tray of over-ripe tomatoes, so I commandeered them all to make this.
For the crust: Follow the directions for the crust in my tomato galette recipe (see link) with the following changes: substitute grated pecorino for aged cheddar, omit the thyme, and add 3/4 teaspoon of black pepper.
For the filling: In a large skillet, sauté 1 large sweet onion, thinly sliced, in 2 tablespoons of olive oil until tender and starting to brown, about 10 minutes. Add 2 garlic cloves, minced, and sauté for 1 to 2 minutes longer. Add 3 to 3.5 pounds of tomatoes, coarsely chopped, and sauté just until the tomatoes start to break down, 2 to 3 minutes longer. Season with salt and pepper to taste. Off the heat, add 1/2 cup of grated pecorino. Season to taste with a little vinegar and/or sugar, if needed. Add 1 tablespoon of cornstarch and mix well. If your tomatoes are really ripe and juicy, increase the cornstarch by another 1-2 teaspoons. Let the filling cool.
To assemble: place the cooled tomato filling in a 10-inch skillet, deep-dish pie plate, or equivalently sized dish. Roll out the crust, then cut into squares. Lay the squares over the filling, overlapping slightly. Bake at 400 degrees for about 45 minutes, or until the crust is golden and the filling is bubbling. (You may have extra dough, which you can bake alongside the pandowdy for a cook's treat.)