The title of this recipe is a bit of a mouthful but it is possibly one of the best and most indulgent things I’ve ever made. Just the rosemary and salt alone make a delicious bite but in this recipe I’ve opted for ultimate decadence and have thrown in salted cashew nuts after being sent some to experiment with from Liberation Nuts.
This recipe was originally created by Claire Saffitz for Bon Appetit Magazine. Photography by Christopher Testani. This press-in crust is easier to make and handle than a buttery dough that you have to roll out.