Here are the Squirrel Nut Zippers channelling Cab Calloway in The Ghost of Stephen Foster.
1 cup flour
1 cup semolina flour
1 t thyme
1 t salt
1 stick butter – frozen
Combine the flours, thyme, salt and pepper in a large bowl. Grate in the frozen butter, and mix with a fork till you have a coarse, crumb-like texture. Add just enough ice water to pull it together into a workable dough. (About 1/2 cup) Knead for about 1 minute, then wrap in foil and chill for at least half an hour.
2 T olive oil
4 medium-sized ripe tomatoes peeled (dropped in boiling water for a minute…) seeded and chopped
1 cup artichoke hearts (I used canned in brine), chopped
1 shallot – minced
2 cloves garlic – minced
1 t rosemary chopped
1 t fresh thyme or 1/2 t dried
1 teaspoon smoked paprika
salt and pepper
1 1/2 cups grated mozzarella cheese
1 cup toasted walnuts
1/2 cup milk
zest of half a lemon
Warm the olive oil in a large frying pan over medium heat. Add the shallot, cook for about a minute, add the garlic, and before it starts to brown – in less than a minute, add the tomatoes, thyme, and rosemary. Cook, stirring frequently until they start to break up and soften – about ten or fifteen minutes. Add the artichoke hearts, a few tablespoons of water the cayenne and the smoked paprika, and continue to cook till you have a thick paste. You don’t want it to be too juicy or it will make the crust soggy. Season well with salt and pepper.
Preheat the oven to 425. Lightly butter and flour a tart pan. Roll the dough to fit neatly into the tart pan, and trim the edges (you can use extra dough to make crackers.) Slash the bottom in one or two places. Bake the tart shell for about 10 minutes, till it just loses it’s shine. If it falls down, gently press it back up (but don’t burn your fingers!)
Spread the tomato/artichoke mixture in the tart shell. Spread the grated mozzarella evenly over that.
In a blender or food processor, combine the walnuts, milk, eggs, and lemon zest. Process until smooth. Pour this mixture evenly over the tomatoes and cheese.
Bake for about 25 minutes, till the top is puffed and golden brown. Let cool for a minute or two before you serve.