8 tablespoons (1 stick) cold (frozen is okay) butter
1 egg yolk
30 to 40 cherry tomatoes
A drizzle of olive oil
A teaspoon or 2 of pesto (optional)
Instructions
Combine the flour, salt, and sugar in a food processor and pulse a couple of times. Cut the butter into chunks, and add it, along with the egg yolk. Process until the butter is integrated. Transfer the mixture to a bowl; add cold water, a little at a time, until you can gather the mixture into a ball; wrap in plastic and refrigerate or freeze until cold. (You can hold this in the fridge for a day or two, or freeze until it dries out, which will be weeks later.)
Heat the oven to its maximum. We did this with peaches (butter, brown sugar, cardamom on top) in a hot pizza oven one night; it was probably 800 degrees in there. It cooked in like 90 seconds. Roll the dough into a well-floured peel. Do a nice job of arranging the tomatoes, or just throw them on there. Sprinkle with olive oil and dab with a little pesto. Bake until the crust is nicely browned, turning it occasionally if it’s browning unevenly. This is best served after it cools enough to not burn your tongue.