Heirloom Tomato Crostata with Honey-Thyme Glaze

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Tomato Crostata With Honey-Thyme Glaze MELISSA CLARK Recipe from the New York Times, here. YIELD: 6 to 8 servings TIME: 1 hour plus at least 2 1/2 hours chilling Photo by Andrew Scrivani for The New York Times INGREDIENTS FOR THE CRUST 125 grams all-purpose flour (about 1 cup), more for rolling out dough 75 grams fine cornmeal (about… Read more »